Diabetic Biscuit Recipes Part 9

Hey Folks,

Awesome post below on  “Chocolate Sesame Cookies”  written by DiabeticLiving . I found this on the DiabeticLivingOnline.com and I’m reprinting the whole thing here for your convenience

·                     Makes: 42 servings
·                     Serving Size: 1 cookie
·                     Carb Grams Per Serving: 9
·                 8 ounces semisweet chocolate, coarsely chopped

·                 2 tablespoons butter

·                 3 tablespoons tahini (sesame seed paste)

·                 2/3 cup all-purpose flour

·                 1/2 teaspoon baking powder

·                 1/2 teaspoon salt

·                 eggs

·                 3/4 cup packed brown sugar*

·                 1 teaspoon vanilla

·                 1/2 cup sesame seeds, toasted

1.      In a small saucepan cook and stir chocolate and butter over low heat until melted. Remove from heat; stir in tahini. Set aside.
2.      In a small bowl stir together flour, baking powder, and salt; set aside. In a large bowl beat eggs with an electric mixer until frothy. Add brown sugar and vanilla; beat until combined. Beat in chocolate mixture. Beat in flour mixture until combined. Cover and chill about 30 minutes or until dough is easy to handle.
3.      Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Place sesame seeds in a small bowl. Shape dough into 1-inch balls. Roll balls in sesame seeds to coat. Place balls 2 inches apart on prepared cookie sheet.
4.      Bake for 9 to 11 minutes or until cookies are puffed and bottoms are set. Transfer cookies to a wire rack; cool.
·                *Test Kitchen Tip: We do not recommend sugar substitute for this recipe.

Did anyone else out there have tried this recipe? Share your results with me in the comments below.


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