Sweet Potato and Rosemary Biscuits
Ingredients
- 150g self raising flour (i used gf)
- 70g dairy free butter
- 1 tbsp dried rosemary
- 1 tsp garlic powder (optional)
Preparation
Prick the sweet potato and cook on full in a microwave for 6 mins. Peel and mash in a large bowl
Add the melted butter and stir
Add the flour and herbs and mix throughly until combined evenly into a dough
Roll out the dough to around 1/1.5 cm thickness
Using a cookie cutter cut out the biscuits. I used the final cut offs to make finger shaped biscuits
Place each shape on a lined baking tray and bake at 180c for 10 mins. Keep in an airtight container for a week
