Prep
15 minBake
8 minsServes
20Difficulty
Easy About
Feel like you need a bit of a mid-afternoon boost to keep you going for a couple of hours? Try this satisfying snack!
Preheat the oven to 190°C, fan oven 170°C Gas Mark 5.
Tip the coconut into a dry frying pan and cook over a high heat for 1-2 minutes, stirring with a wooden spoon, to toast lightly. Cool for 5 minutes.
Meanwhile, use a fork to lightly whisk the egg white in a mixing bowl. Stir in the coconut and add the ground almonds, pistachio nuts, pumpkin seeds, Tate & Lyle Light Soft Brown or Light Muscovado Sugar and Lyle’s Golden Syrup.
Spoon the mixture into a silicone mini muffin tray (or similar) to make approximately 20, cooking in batches if necessary. Transfer to the oven and bake for 8 minutes.
Cool, then ease the treats from the tray. Sprinkle the dried raspberry flakes on top (if using). Keep in an airtight tin for up to 2 weeks.
TOP TIP
You could use chopped almonds, hazelnuts or peanuts instead of the pistachios. If you prefer, tip the whole mixture into a lined 23cm square cake tin and bake for 10-12 minutes. Cut into squares when cool.
Ingredients – 8 items
1
Desiccated coconut
Egg whites
Large
Almonds
Ground
Pistachios
Salted, chopped
Pumpkin seeds
Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar
Lyle’s Golden Syrup
Dried raspberry flakes
Optional
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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