280g Platypus Foods baking mix
50g Cottees vanilla pudding mix or 25g custard powder
2 teaspoons finely chopped lemon myrtle
15g egg yolk (2g protein) or 1 teaspoon egg replacer in 1 tablespoon water
15g double cream (0.25g protein)
15g lemon juice
1 teaspoon vanilla
170g butter, softened
½ cup white sugar
1.Heat oven to 180 degrees.
2.Mix baking mix, pudding and lemon myrtle in a bowl and set aside
3.Beat egg yolk (or egg replacer), cream, vanilla and lemon together in a bowl and set aside
4.In electric mixer, cream butter and sugar together until light and fluffy.
5.Add egg mixture and beat until incorporated. Add flour mixture and mix slowly until a dough is formed.
6.Using a cookie press, press cookies (one squeeze of cookie press) onto ungreased trays.
7.Bake for 8 -10 minutes or until lightly browned.
Makes around 70 small biscuits, 490g total. Made with egg is 2.5g protein total, 0.035g per biscuit