Output: 15 to 20 units
Preparation time: 20 minutes
Cooking time : 8 to 10 minutes
Ingredients
- 425 ml (1 3/4 cups) all-purpose flour
- 7 ml (1 1/2 tsp.) cornstarch
- 5 ml (1 tsp.) baking powder
- 3 ml (1/2 tsp.) baking soda
- 125 ml (1/2 cup) Becel original
- 180 ml (3/4 cup) sugar
- 60 ml (4 tbsp.) unsweetened applesauce
- 15 ml (1 tbsp) soy milk
- 5 ml (1 tsp.) vanilla extract
- 90 ml (6 tbsp) dried strawberries
- 90 ml (6 tbsp) pistachios, crushed
- 1 lemon, zest
Preparation
- Preheat oven, rack in center, to 180°C (350°F).
- In a bowl, combine flour, cornstarch, baking powder and baking soda. Set aside.
- Using an electric mixer, blend Becel Original margarine and sugar until light and creamy.
- Add applesauce, soy milk and vanilla and mix well.
- Gradually add the flour mixture and mix just until combined, occasionally scraping down the sides of the bowl (do not overmix).
- Stir in strawberries, pistachios and lemon zest.
- Refrigerate for 30 minutes.
- Line a baking sheet with parchment paper or a silicone mat.
- Using your hands, shape the dough into balls the size of ping pong balls.
- Place the balls on the baking sheet and bake for 8 to 10 minutes.
- Leave to cool for 5 minutes.
BECEL BISCUITS
Output: 15 to 20 units
Preparation time: 20 minutes
Cooking time : 8 to 10 minutes
Ingredients
- 425 ml (1 3/4 cups) all-purpose flour
- 7 ml (1 1/2 tsp.) cornstarch
- 5 ml (1 tsp.) baking powder
- 3 ml (1/2 tsp.) baking soda
- 125 ml (1/2 cup) Becel original
- 180 ml (3/4 cup) sugar
- 60 ml (4 tbsp.) unsweetened applesauce
- 15 ml (1 tbsp) soy milk
- 5 ml (1 tsp.) vanilla extract
- 45 ml (3 tbsp.) Amaretto
- 5 ml (1 tsp.) instant coffee
- 15 ml (1 tbsp) cocoa powder
- 1 orange, zest
Preparation
- Preheat oven, rack in center, to 180°C (350°F).
- In a bowl, combine flour, cornstarch, baking powder and baking soda. Set aside.
- Using an electric mixer, blend Becel Original margarine and sugar until light and creamy.
- Add applesauce, soy milk and vanilla and mix well.
- Gradually add the flour mixture and mix just until smooth.
- In a bowl, mix the Amaretto and instant coffee, then add the cocoa powder and orange zest.
- Stir the prepared mixture into the dough.
- Refrigerate for 30 minutes.
- Line a baking tray with parchment paper or a silicone mat.
- Spoon into balls the size of ping pong balls.
- Place the balls on the baking sheet and bake for 8 to 10 minutes.
- Leave to cool for 5 minutes.
