Heba Crisp Ginger Biscuits


Ingredients:


1/2 cup heba

1/2 cup whey protein (I used Kauai)

4-6 TBS erythritol (i think 4 is plenty)

1/2 cup butter

1/2 TSP mixed spice

1/2 TSP cinnamon

1 1/2 tsp ginger

Pinch salt

5 TSP cold water



Method:

Preheat oven to 145C

Mix together butter and sweetener.

In a separate bowl, sift heba, whey and spices together.

Mix together well with butter mixture.

Add water and mix until soft dough is formed.

Wrap in cling wrap and pop into the freezer for 10 minutes.

Cut out two pieces of baking paper.

Remove chilled dough from freezer, and unwrap.

Place dough on one piece of baking paper and place the other piece on top.

Roll the dough out to around 1cm thickness.

Cut into shapes as desired and place on a baking paper lined baking sheet.

Bake for appriximately 10 minutes (until browned).

Remove from oven and allow to cool completely on the tray before touching, to allow biscuits to crisp up.


Enjoy!


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