Lemon Lupin Biscuits
Ingredients
- 1 cup Lupin Flour
-
250g canola margarine
-
1 cup raw sugar
-
1 cup wheatmeal or wholemeal flour
-
1 cup self raising flour
-
Pinch of salt
-
Juice and zest half a large lemon
-
1 tsp lemon essence
Method
Cream margarine and sugar together, then add lemon juice, lemon zest and lemon essence.
Mix the flours and salt together in a bowl, then slowly add to the margarine and sugar mixture etc to make a stiff dough.
If too dry add a small amount of milk.
Let the mixture stand for a few minutes to soften the lupin flour if it is not finely ground.
Turn out onto a floured board and roll to around 4mm thickness.
Cut out with a pastry cutter and place on lined tray.
Bake until golden brown at 175ºC.
Allow to cool on wire rack then place in an airtight container
Can substitute a mashed banana for the lemon essence, juice and zest. Add 1 tsp of vanilla essence