LowproteinLIVING

Sweets and Treats

Biscuits

Ingredients:

25g (1oz) economy butter, at room temperature

25g (1oz) hard margarine

25g (1oz) soft light brown sugar

90g (31⁄2 oz) Loprofin Low Protein Mix

1-2 x 5ml sp (1-2 tsp) cold water

Oven temperature: 150ºC/300ºF/Gas Mark 2

Method:

1. Beat the butter, margarine and sugar, in a large bowl, until very light and fluffy.

2. Add the Loprofin Low Protein Mix to the creamed mixture, then using one hand squeeze the mixture together until the dough starts to form a ball, (if necessary add a little water to help bind the dough).

3. Transfer the dough to a surface lightly dusted with Low Protein Mix and knead for about 30 seconds, until smooth.

4. Roll out the dough to about 1⁄2 cm (1⁄4 inch) thickness and cut into rounds using a 5cm (2 inch) cutter.

5. Re-knead the dough, roll out and cut the trimmings to make more biscuit rounds.

6. Place the biscuits on greased baking trays, allowing room for spreading while cooking and bake in a preheated oven for 20-25 minutes, until firm and slightly browned.

7. Cool on a wire rack. When cold, store in an airtight box for up to one week, or freeze in a rigid airtight container for up to 3 months.

Makes approximately 16 biscuits

Tip: Use as little water as possible to bind the dough. The more water used the less ‘short’ the biscuits will be.

NB: The biscuit dough may be cut into different shapes ie: hearts or stars, and when cooked can be decorated with melted Loprofin Low Protein Duobar or glacé icing and sugar sprinklers (Check NSPKU Handbook for suitable brand).

Custard Sauce

Ingredients:

200ml (7 fluid oz) Liquid Duocal

15g (1⁄2 oz) custard powder**

1 x 5ml sp (1 tbsp) caster sugar, to taste

Few drops vanilla essence (optional)

Method:

1. Reserve 2-3 x 15ml sp (2-3 tbsp) of the Liquid Duocal in a small bowl.

2. Pour the remainder into a pan, and place over a moderate heat, until nearly boiling.

3. Combine the reserved Liquid Duocal, custard powder, sugar and essence (if used) in the bowl and stir until a smooth creamy consistency s achieved.

4. Remove the pan from the heat and stir in the custard mixture.

5. Return the pan to the heat and bring to the boil, stirring briskly until a smooth sauce is achieved.

Makes approximately 150ml (6 fluid oz)

** Refer to NSPKU handbook or speak to your dietitian for suitable brand.

Mini Bread Sticks

These Mini Breadsticks make a nice Low Protein alternative to rusks. As baby gets older why not try adding a little flavour to the batter ie: 1 x 5ml sp (1 tsp) tomato purée.

Ingredients:

125g (41⁄2 oz) Loprofin Low Protein Mix

2.5ml sp (1⁄2 tsp) dried yeast (encl. with Loprofin Low Protein Mix)

2 x 5ml sp (2 tsp) olive oil

100ml (4fl oz) warm water

Extra olive oil

Oven temperature: 180ºC/375ºF/Gas Mark 5

Method:

1. Combine Loprofin Low Protein Mix and yeast in a large bowl, add 2 x 5ml (2 tsp) olive oil and the warm water, beat for 1 minute using an electric mixer (or 3-4 minutes with a wooden spoon) until the batter is smooth and glossy.

2. Transfer the batter to a large piping bag fitted with a 1⁄2 cm (1⁄4 in) nozzle and pipe lengths of dough, approximately 10cm (4inch) long, onto greased baking trays.

3. Cut a piece of cling film, large enough to cover the breadsticks and liberally coat with olive oil. Carefully place over the breadsticks (oiled side to the dough).

4. Transfer the baking trays to a warm place until the dough starts to rise, approximately 10 minutes. The dough sticks should be allowed to rise until almost doubled in size.

5. Carefully remove the cling film and place the trays in a preheated oven for approx. 20 minutes, until lightly browned. Check that the bread sticks are completely crisp before removing from the oven.

6. Cool on the baking trays, when cold store in an airtight container.

Makes approximately 40 bread sticks.

Tip: The bread sticks can be frozen successfully, ensure that they are stored in a rigid airtight container to prevent breakage.

TIPS

• Always allow food to cool to the required temperature before use.

• Once cooled, cover any unused food and transfer to a fridge.