Butternut Snap Biscuits
Cream of Tartar
Coconut, almond etc
Combine all the wet ingredients (except the milk) in a blender and mix until combined.
Add the dry ingredients and blend until combined.
Add the milk and pulse in.
Place mixture in the fridge for a minimum of 30 minutes.
Preheat oven to 175C/350F.
Place heaped tablespoons of the mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading).
Gently press with a fork to flatten slightly and create round shapes.
Place tray in fridge for 15 minutes.
Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
Cool on tray for 5 minutes then transfer to a wire cooling rack.
Biscuits will firm up a they cool.
These biscuits are great as the base for tarts, pies and ripple cakes.