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Angel Cookies

(Makes 15 biscuits)

1 tablespoon (10g) dry baker’s yeast

2 tablespoons (30ml) warm water

1 tablespoon fruit sweetener

3 cups unbleached white flour

2 cup whole wheat pastry flour

1 teaspoon (5ml) baking powder

1 teaspoon (5ml) salt

1 teaspoon (5ml) baking soda

1 cup (140g) cold butter

2 cups buttermilk

1 tablespoon fruit sweetener, (used as a second portion).

Method:     Into a small bowl put the warm water with yeast and the first tablespoon of the sweetener.   Stir until yeast is moist and set aside until yeast bubbles, around 5 minutes.   Now sift the flours, baking soda, baking powder and salt into a medium size bowl.  Cut up the butter to ½ inch cubes and use your fingers and thumb to rub in the butter until the mix looks like coarse crumbs.   Make a hole in the centre of the mix.  In a small bowl mix the buttermilk with the second portion of fruit sweetener and activated yeast.   Pop them into the middle of the dry ingredients and form a rough dough.  Mix it quickly but gently with your hands.   Cover bowl with plastic film and refrigerate for an hour.   Preheat oven to 375oF (190oC) Gas mark 5.    Line a baking tin with baking paper. Take out of the refrigerator the amount of dough you want to make into little biscuits and knead it until it becomes smooth, probably from 10 to 15 kneads.   Roll dough to ¾ inch thickness.   With a floured cutter cut it into 2 to 3 inch cookies.  Put them on a prepared tray, bake until golden brown; around 20 minutes.  These are best eaten hot from the oven.   You can keep this dough in your refrigerator for up to a week.

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