• Anne's Biscuits
• Apple Slice
• Apple Slice with Lupin and Wholemeal Flour
• Apple Tea Cake
• Apricot Slice
• Anzac Biscuits
• Banana Cake
• Banana & Cinnamon Pikelets
• Boiled Fruit Cake
• Carrot Cake
• Carrot Cake 2
• Choc Chip Biscuits
• Chocolate Chip Muffin
• Chocolate Slice
• Currant Cookies
• Currant Carrot Cookies
• Date & Walnut Slice
• Energy Slice
• Fruit and Nut Bread
• Fruit Slice
• Ginger Biscuits
• Greek Shortbread
• Healthy Loaf
• Honey & Cinnamon Cookie
• Indian Curry Biscuits
• Lemon Lupin Biscuits
• Lupin Flour White Bread "New"
• Lupin Biscuits
• Monte Carlo Biscuits
• Orange & Date Muffins
• Orange, Honey and Date Scones
• Sandwich Bread
• Savory Lupin Snacks
• Shortbread Biscuits
• Sweet and Sour Meatballs
• Peanut Biscuits
• Pea, Lamb & Ham Soup
• Vegemite and Curry Scones
• Viennese Biscuits
• Vienna Bread
• Wild Blueberry Muffin
• Yo Yo Biscuits

Gluten Free Recipes

• Almond Squares
• Apple Tea Cake
• Anzac Biscuits
• Banana & Cinnamon Pikelets
• Carrot Cake
• Energy Slice
• Fruit Slice
• Greek Shortbread
• Honey Biscuits
• Mud Cake
• Neiman Cookies
• Orange & Date Muffins
• Quick Mix Fruit Cake
• Pea, Lamb & Ham Soup
• Savory Lupin Biscuits
• Savoury Slice
• Triple Choc Brownies

Honey and Cinnamon Lupin Cookie

These delicious cookies substitute 30% of the wheat flour for lupin flour, creating a sweet treat with a hidden nutritional benefit. Lupin is high in dietary fiber (30%) and protein (close to 40%) low in fat (6%) and contains only minimal starch and therefore a very low Glycemic Index (GI) Lupin Flour is very easy to incorporate in your range of baked goods

60 minutes

12-15 minutes

• 250g Butter
• 250g Sugar
• 50g Egg
• 50g Honey
• 350g Flour
• 150g Lupin Flour
• 3g Cinnamon

This recipe makes approximately 50 cookies following the method below.

1. Accurately weigh up all ingredients. Ensure that the butter (fat) is soft, to ensure a homogenous mixture.
2. Cream the butter (fat) and the sugar together until light and fluffy, on 2nd speed. Add the egg, honey, and the cinnamon. Mix until fluffy, on second speed.
3. Add the lupin and the flour together, all at once, mixing on 1st speed, until clear. Careful not to overmix.
4. Remove the cookie batter from the mixing bowl, and allow to rest for 15-20 minutes.
5. Roll or sheet out the cookie batter to 4-5 mm. Dust with flour to avoid sticking.
6. Cut out the cookies with a plain or fluted 60mm round cutter.
7. Evenly space the cookies on a baking tray with silicon paper.
8. Allow to rest for 10-20 minutes.
9. Bake at 170˚C for 12- 15 minutes (baking temperature and baking time will vary depending upon the oven). Low bottom heat, Medium top heat.
10. Place the baked cookies onto cooling wires immediately.
11. Once cool, package the cookies as desired.

• Butter may be replaced by margarines that suit this product (consult your margarine supplier).
• Castor sugar may be replaced with icing sugar, brown sugar, raw sugar or A1 sugar. Each of these will give a different texture and colour to the cookie.
• Different sugars may require a different baking temperature and/or time.
  

  Nutrition Information	100g
  Energy	1811
  Protein	26.3
  Fat, Total	20.8
  Fat, Saturated	12.8
  Carbohydrate	49.7
  Sugars	27.0
  Sodium	14
  Dietary Fibre	5.2

   

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