Description
A low sugar take on a classic cookie recipe. Perfect for making with kids as the holiday season approaches. Easy, quick, tasty, and healthy. Doesn’t get better than that really, does it?
Ingredients
- 1-½ cup All-purpose Flour
- ⅔ cups Ground Almonds
- 1 teaspoon Baking Soda
- 2-½ teaspoons Ground Ginger
- ½ teaspoons Ground Mixed Spice
- ¼ teaspoons Ground Cloves
- ½ cups Unsalted Butter
- ½ cups Xylitol
- 1 teaspoon Molasses
- 2 Tablespoons Rice Syrup
- 3 Tablespoons Milk
Preparation
Mix flour, ground almonds, bicarbonate of soda and ground spices together in a bowl.
Over low-medium heat, heat remaining ingredients (except the milk) in a saucepan until everything is melted and xylitol dissolved. Pour wet ingredients into the dry and mix to form a dough, using a little milk if needed to make a soft but not sticky dough.
Press into a disc shape and wrap in cling film, then chill in the fridge for 10 minutes.
Preheat oven to 180ºC (350ºF or gas 4).
Roll dough out and cut shapes, placing them on baking-paper-lined baking trays. Refrigerate again for 5–10 minutes.
Bake in the preheated oven for 15 minutes, or until biscuits are just starting to get deep golden colour on the edges. Allow to cool completely.
Note: See related blog post for a sugar free icing to use on the cookies.
