Honeycomb Snap Cookies Recipe

Recipe : Honeycomb Snap Cookies

Ingredients :

30g reduced fat butter/margarine

1/3 cup brown sugar, 80g

3 tbsp honey

1 tbsp water

1 1/4 cups white plain flour, sifted

1x50g Violet Crumble bar

Method :

Preheat oven to 175C. Lightly spray a non-stick baking sheet with vegetable oil spray. Place the butter, sugar, honey and water in a medium size saucepan and stir gently over low heat until butter is melted. Remove from heat and stir in the sifted flour. Cool to room temperature.

Crush the Violet Crumble into small pieces with a rolling pin. Turn dough out onto a lightly floured surface and knead in the crushed Violet Crumble. Roll heaped teaspoonfuls into balls and place onto prepared baking tray. Flatten balls slightly.

Bake for 10-12 minutes until lightly browned. Do not overcook. Allow to cool on trays.

Makes 30

Each Cookie -

Fat - less than 0.9g

Kilojoules - 210

Calories - 50

Carbohydrates - 9.5g

Protein - 0.7g

Fibre - 0.2g

These delightful cookies are very crisp - you will need a cup of tea or coffee to dunk them in !

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