Cookie Magic GINGERBREAD Christmas Cookies Low Carb Keto Gluten Free Baking Mix

BAKING MIX FOR CARBOHYDRATE REDUCED & GLUTEN FREE PROTEIN PASTRY WITH SWEETENERS

More than 90 % less carbohydrates than regular pastry!

Spicy gingerbreads with aromatic walnut flour and a selected choice of delicious spices.

INGREDIENTS: Almond flour*, Walnut flour*, golden flax seed flour*, citrus fiber, bamboo fiber. Contains less than 2 %: cinnamon, anise, cloves, fennel, allspice, mace flower, rock salt, flavouring vanillin, sweeteners sodium cyclamate and sodium saccharin, antioxidant ascorbic acid (Vitamin C). * = deoiled.
May contain traces of shell parts, other nuts, oilseeds, eggs and peanuts.

PREPARATION FROM 100 g BAKING MIX
(1/4 bag, for approx. 12 large or 24 small cookies):
You need additionally per 100 g baking mix:
o 4 eggs size M (200 g)
o 50 g butter
o optional: 50 g chopped nuts of your choice

Preheat oven to 175 °C.
1.) Mix the eggs with 100 g baking mix.
2.) Melt the butter (max. 35 °C) and stir in.
Optional: fold in chopped nuts of your choice.
With wet hands, shape walnut-size balls, flatten them and place onto a baking sheet covered with baking paper.
Tip: if the dough is too soft for shaping, refrigerate for 1 hour.
3.) Bake at 175 °C for approx. 12 – 15 min in a convection oven or approx. 15 – 18 min without convection.

TIP: Coat with Dr. Almond low carb chocolate!

Important: The pastry already has the ideal consistency 2 – 3 hours after baking! It should always be prepared fresh and stored for no longer than 4 days, as it contains no sugar as a preservative.
It can be frozen for at least 6 months. After defrosting, briefly bake or toast it, so it tastes like freshly baked again.