Makes about 18 cookies, 3g carbs per cookie
|natural sugar substitute equivalent to 90g of sugar||0g|
|1 tspn||ground ginger||0g|
|1 tspn||finely chopped ginger||0g|
|½ tspn||bicarb soda dissolved in 1 tablespoon boiling water||0g|
Preheat oven to 175°C or 350°F and line a baking tray with non-stick baking paper. Mix the almond flour, coconut, natural sugar substitute & cinnamon in a medium size mixing bowl.
In a small saucepan, melt the butter & glucose syrup together until it starts to bubble. Stir through the bicarb soda water mixture. Add this to the bowl of dry ingredients & mix well.
This ginger variation to the Anzac Biscuit recipe gives a slightly ginger flavoured cookie so adjust to taste.
Roll spoonfuls of mixture into walnut sized balls. Place on baking paper-lined tray & flatten slightly with your fingers.
Bake for 15-20 minutes, turning tray around halfway through if required until lightly browned.
Cool on tray 10 minutes & then place cookies on a cooling rack to cool completely. Store in an airtight container.
Originally posted 2017-09-18 11:29:48.