Keto Christmas Sugar Cookies
Servings: 24 cookies
Delightful and easy, these soft cookies are simply perfect.
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Ingredients
- 50 g butter - unsalted, softened to creamy consistency, a few seconds in the microwave will do
- 1 tsp vanilla extract (U.S. option HERE)
- 40 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 50 g ground almonds (U.S. option HERE)
- 50 g lupin flour (U.S. option HERE)
- 5 g arrowroot flour - about 1.5 tsp (U.S. option HERE)
- ¼ tsp baking powder
- ¼ tsp baking soda (U.S. option HERE)
- 1 egg white - 30g net weight
- arrowroot flour - for dusting
Instructions
- beat butter with vanilla and sweeteners to obtain a smooth and creamy paste.50 g butter, 1 tsp vanilla extract, 40 g erythritol, ¼ tsp pure stevia powder
- weigh and combine dry ingredients, then tip them into the sweetened butter and mix.50 g ground almonds, 50 g lupin flour, 5 g arrowroot flour, ¼ tsp baking powder, ¼ tsp baking soda
- whisk egg white until frothy and slightly creamy - NOT to meringue stage - and add to the mix.1 egg white
- wearing food-grade disposable gloves, knead to a smooth soft dough, place it over one half of a piece of cling film, flip the other half over, and flatten it with a rolling pin to a roughly 33cm/13” oblong shape - it will firm up more quickly, plus it'll be easier to roll out and cut.
- freeze for 10 minutes.
- pre-heat oven to
170 °C. - dust a pastry mat with arrowroot, place the dough on it, lay cling film on top, roll it out thinly, and quickly cut your shapes, repeating until you have obtained 24 cookies - you'll need to keep dusting the pastry mat to stop the dough sticking to it as it warms.arrowroot flour
- place the cookies on a baking rack lined with non-stick parchment paper.
- bake for 10 minutes, before the edges start to become golden.
- leave the cookies to cool completely before turning them upside down and allowing them to air-dry further.
- if you wish, you can decorate them with a dusting of icing 'sugar', or some Royal Icing (see Notes).
Notes
These soft cookies will harden over time as they air-dry.
To make ROYAL ICING, whisk a small egg white (or 7g egg white powder mixed with 50g water) with 1/2 tsp lemon juice until just frothy, then mix in icing 'sugar' bit by bit until you achieve a piping consistency (you'll probably need 80-100g icing 'sugar'); transfer to a sac à poche and decorate immediately. You won't need all the Royal Icing - save the leftover in a sealed container wrapped in cling film (needs to be air tight or it will dry up) and keep it in the fridge for up to 7 days or in the freezer for up to 2 months.
For crisp biscuits, roll out the dough more thinly and bake until the edges turn golden brown.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
Metric Scales UK
Metric Scales U.S.
Nutrition
Serving: 24cookies | Calories: 38kcal | Carbohydrates: 0.5g | Protein: 1.5g | Fat: 3g
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