Made with Perfect Sweet™ 100% Natural Xylitol

Lactose Free

You will need:
An electric mixer
A rubber spatula
A cookie sheet lined with baking paper

Ingredients:
60g sweet butter or 60g coconut oil
2 tablespoons (35gms) of Perfect Sweet™
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/4 cup (30gms) unsweetened shredded coconut
1 small egg
3/4 cup (90gms) unbleached flour
1/4 cup toasted sunflower seeds

Method:
Preheat oven to 200C
Cream butter, Perfect Sweet™, rinds and coconut in a mixing
bowl until smooth (approx 4 minutes).
Add egg and mix.
Stir in flour and sunflower seeds. DO NOT over mix.
Drop by tablespoonfuls onto baking paper on scone tray
leaving enough room for biscuits to spread.
Flatten slightly with a floured fork.
Bake at 200C for 10 minutes or until browned.
Remove from oven and allow to cool on tray.

Notes:
One of our happy customers has tested using 60g coconut oil instead of 60g of sweet butter, as her daughter is lactose intolerant. Her daughter loved them in her lunchbox.