Ugne's Snowy Christmas Cookies

Snowy Christmas Cookies 2

These are absolutely delightful cookies.. to be honest, for me personally they taste best the day after making them. They are soft in the middle and have a sweet hard crunchy shell. It is pure delight with a cuppa, or glass of milk. I try to keep them as healthy as possible by adding Meridian Cashew butter for the good fats.

INGREDIENTS

40g tapioca flour

80g ground almonds

75g brown rice flour

70g buckwheat flour

90g self raising gluten free flour

0.5tsp Xanthan gum

2tsp baking powder

1tsp ground ginger

1tsp ground nutmeg

1tsp cinnamon

0.5tsp mixed spice

100g trex

220g Meridian crunchy cashew butter

120g sukrin Gold (or other calorie free sweetener of your choice)

80g Meridian date syrup

220 Light crème cheese

1 large egg and 1 egg yolk

100g cranberries

Some Sukrin powdered sugar alternative to roll the cookies in to.

Snowy Christmas Cookies

 

METHOD.

Preheat the oven to 170’C and line couple baking sheets with parchment paper.

In a medium sized bowl place all the flours, baking powder, gum, spices and mix them all to combine.

In a stand mixer bowl (or a large bowl if using hand mixer) place Trex, cashew butter together with sweetener and date syrup and beat well for 5—10 minutes until nice and fluffy. Add the crème cheese and beat again until combined. (Don’t forget to scrape the sides of the bowl from time to time so all ingredients incorporate evenly) follow by adding an egg. Mix to incorporate, just for a few seconds.

Now reduce the mixer speed to minimum and start slowly adding the flour mix. When all flour is added, switch off the mixer, grab a spatula and add the cranberries. Now fold them in and cover bowl with a cling film. Place in the fridge to rest. To be honest, you can pre make the dough day before and just take it out of the fridge whenever you feel like making cookies.

Grab a packet of Sukrin powdered sugar alternative and pour some on a plate (so you can roll the cookie balls in it) Using ice cream scoop or a spoon (I use those to make even cookies), scoop some dough and roll a ball in the palms of your hands. Now drop it in sugar alternative and roll all to be coated.

Place cookie balls at least 2inch apart on the baking paper and pop in the oven for about 16 minutes.

Remove from the oven, dust with a sugar alternative and leave to cool completely.

Store in in the fridge in the air tight container.