SPICY BISCUITS
13th July 2020
59.91 g fat
12.18 g protein
8.15 g CHO
Kcal: 621
Notes
I use a cookie shaper which makes life nice and easy, but if you don’t have one just divide into 16 equal size balls and make whatever shape you like by flattening out.
I found that you can roll it out between parchment paper and use a cookie cutter (I did stars), it does take some careful handling but if you slide a palette knife under them they will lift off and onto the baking tray quite
easily.
Before cooking you can make a hole in them if you are planning to thread a ribbon through to hang then on the Christmas tree.
Leave plain or decorate with edible spray glitter.
I made 16 cookies from this mixture so each one has: 3.75g fat / 0.7g protein / 0.5g CHO
Ingredients
- 36g Butter
- 54g Almond flour flurry – HOLLAND & BARRETT
- 6g Plain flour - McDOUGALLS
- 24g Sweetener – SUKRIN GOLD
- You will also need 1 teaspoon of ground ginger or mixed spice.
Instructions
- Pre heat oven to 170c / fan 150c / gas 4.
- Mix the dry ingredients together.
- Soften the butter and then add to the dry mix, stir well until a sticky dough forms.
- Shape - see Notes.
- Place on a non stick baking tray, a silicone liner or baking parchment is great for this.
- Cook for approximately 10 minutes.
- Remove from the oven and leave to cool – they crisp up
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CLICK HERE FOR DISCOUNTS.