Makes about 18 cookies, 3g carbs per cookie
| Amount | Ingredient | Carbs |
| 150g | Almond flour | 6g |
| 65g | desiccated coconut | 13g |
| natural sugar substitute equivalent to 90g of sugar | 0g | |
| 1 tspn | ground ginger | 0g |
| 1 tspn | finely chopped ginger | 0g |
| 100g | salted butter | 0g |
| 40g | glucose syrup | 32g |
| ½ tspn | bicarb soda dissolved in 1 tablespoon boiling water | 0g |
| Total Carbs | 51g |
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.