Published on: Saturday, 10 November 2012 16:56:00.
When we made our Christmas stollen, we reserved part of the stollen dough for some cookies. We created our recipe for "Low-Carb Honey" around this time. The result is these cookies, which we call "gingerbread coins". They keep very well, but we recommend putting small slices of apple here and there with them in the cookie tin, since these cookies become very hard if they get too dry.
|200 g_(8 oz)||almond flour|
|100 g_(4 oz)||ground almonds|
|100 g_(4 oz)||butter|
|25 g_(1 oz)||lard|
|3 dessert spoons||liquid sweetener|
|1 packet||dry yeast|
|15 g||wheat flour|
|100 ml_(1/2 cup)||milk|
|50 g_(2 oz)||low-carb honey|
Roll out the dough and cut out round cookies. You can use cookie cutters with different shapes if you like. Bake at 350° F ( 180° C) for 15 minutes. Once the cookies have cooled somewhat, you can add the honey glaze. Melt the low-carb honey until it forms a uniform liquid mass and apply it to the cookies with a brush.
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