HALLOWEEN COOKIES

Instructions

1. Pre heat oven to 190c / fan 170c / gas 5.
2. Reserve the Lindt and cacao.
3. Mix the fiber flour and coconut powder together.
4. Soften the butter and beat in the sweetener, mix dry ingredients into the butter to form a dough, it will, don’t add any liquid!!
5. If you roll it into a sausage shape you will find it easy to cut into round cookies, or you can simply use the dough in a cookie shaper if you have one, or simply place a small amount into mini moulds. You don’t want them too thick or thin, they need to be similar to a normal shortcake biscuit (not chunky shortbread).
6. Bake for 10 – 12 minutes. They will crisp as they cool.
7. Melt the Lindt and cacao together over hot water and add a few drops of liquid sweetener and extract of your choice.
8. Use the chocolate to decorate the cookies, the easiest way is to let the chocolate set then do face painting using edible ink pens (available online). Or just use what you have to hand. I used a few cake decorations which you can buy in all supermarkets, they are so tiny and light they will not add anything to the ratio.
9. I had just enough chocolate left over (after scraping the bowl well) to make a BAT!!
10. Then I melted 9g of cocoa butter, added some extract / liquid sweetener and made a ghost and skull. 9g gives 9g fat so use it like a fat bomb!