Mango Chutney Biscuits
|1/2||cup canned, crushed pineapple (in juice)|
|1/2||cup fresh and ripe mango, peeled, cored and chopped|
|1/2||cup apple-cider vinegar|
|1/2||cup Sugar In The Raw®|
|1/2||tsp. fresh grated ginger|
|2||cups All-purpose flour|
|1||tsp. ground cardamom|
|2||tsp. baking powder|
|1/4||cup Sugar In The Raw®|
|1/2||cup chilled butter, chopped|
Preheat oven to 425° F.
For Filling: bring all ingredients to a boil in a large saucepan until thickened. Lower the heat and cook gently for 20 minutes. Cool and set aside.
For Biscuits: In a large bowl sift together all dry ingredients. Using two knives or a pastry cutter, cut in the butter until mixture is crumbly.
Combine eggs, buttermilk and gradually add to the flour mixture. Knead the dough slightly and roll out to about ½ inch or thinner. Cut into 3-inch squares or rounds and spoon a heaping tablespoon of the fruit filling in the center. Moisten one side of the dough slightly and fold the two sides together covering the filling. Use a fork or finger to seal the edge.
Place cookies on a non-stick sheet pan and bake until golden brown, about 10 to 12 minutes.
Per Serving (1cookies): 210 calories, 8g fat (5g saturated fat), 31 g carbohydrate, 3g protein, <1 g dietary fiber, 160 mg sodium.