estudebem

Man has always liked sweet things. In times past they braved bee stings before they learnt to control the bees. Later came sugar from cane – so precious that in earlier times it was used more as a condiment is today, merely being sprinkled over food. In more recent times, beets, parsnips, carrots and other foods that are naturally sweet have all been used to provide that sugary flavour. Then, with modern dietetics we began to realise that eating lots of very sweet, fat heavy foods wasn’t the best for the human body.

But we still like that little treat. Hence the popularity of low fat desserts.

Biscotti

1-1/2 cup yellow cornmeal

1-1/2 cup all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

9 tablespoons low fat spread

3/4 cup sultanas

2 eggs, beaten

grated zest of 1 lemon or orange

1 teaspoon vanilla extract

2 tablespoons water

How many cookies you get will depend on how big you make them, but it averages at about 3 dozen. They keep well in an airtight container, but only if you don’t let anyone know they are there.

Pre-heat oven to 325 F, 170 C, Gas 3. Mix together the cornmeal and flour and then rub in the spread until the mixture resembles bread crumbs. You could do this in a food processor, but you will have to transfer to a bowl before adding the fruit and zest. Beat in the eggs, vanilla and water. Divide the dough into three parts and make these into long log shapes, about 8 inches long and 2-3 inches across. Place these on a non-stick baking tray and bake for 20 minutes. Let them cool for a few minutes and then slice diagonally into

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