Viennese Biscuits
These traditional Viennese shortbread biscuits have 25% Irwin Valley Lupin on the total cereal weight.
Using Lupin flour in this style of biscuit improves colour, without impacting the ingredient list adversely.
Lupin is high in dietary fibre (30%) and protein (close to 40%) low in fat (6%) and contains only minimal starch and therefore a low Glycemic Index (GI).
Preparation Time
20 minutes
Cooking Time
10-15 minutes
Ingredients
- 600g Pure Icing Sugar
- 1200g Butter, unsalted
- 180g Egg
- Vanilla Essence (to taste)
- 1200g Hi-ratio Flour
- 300g Lupin Flour
Method
- Cream butter and sugar till light and fluffy.
- Add egg and vanilla to batter gradually, ensuring to incorporate each addition well.
- Sift and blend flours into the mixture, careful not to over mix.
- Baking Temperature: 190 - 200°C (Baking time and temperature may vary depending upon the oven)
| Nutrition Information |
100g |
| Energy |
2003 |
| Protein |
20.8 |
| Fat, Total |
30.3 |
| Fat, Saturated |
19.2 |
| Carbohydrate |
43.9 |
| Sugars |
17.8 |
| Sodium |
13 |
| Dietary Fibre |
2.4 |