70gTLC Lupin Protein Flakes
250gplain flour or gluten-free plain flour
180gdemerara sugar or brown sugar
2teaspoons baking powder
110gbutter or hard margarine – cubed
90grice malt syrup, agave or golden syrup
1egg or egg replacer
Mix flour, sugar, baking powder and spice in a food processor. Combine well.
Add the butter or margarine and mix more then add in the rice malt syrup and egg (or substitute) and process until the mixture starts to come together.
Turn out onto a work surface and knead until mixture is fully combined. Wrap in cling film and refrigerate for at least 1 hour.
Remove from fridge. Knead until dough is pliable.
Dust worktop with flour. Roll out dough and stamp out into preferred shape. Bake at 180°C (no fan) for 4 minutes. Turn tray and bake for a further 4 minutes.
Keep checking as these are easy to burn!
Cool on a wire rack. Store in an airtight container for up to 7 days.
The Lupinist's Tips
To make these biscuits really crispy, turn the over off and let it cool for a bit. Then put the biscuits back into the warm oven and leave until it is completely cool.