LEMON CARDAMOM COOKIES – SUGAR FREE-KETO-LOW CARB

Instructions For the cookies: beat butter, stevia and erythritol until smooth. stir in cardamom (use 2-3 tsp if you prefer a stronger flavour) and grated lemon zest. incorporate ground almonds, lupin flour and salt. knead until well amalgamated then wrap in cling film and refrigerate for at least 1 hour. pre-heat oven to 160C fan (180C static oven or halogen oven). place pastry over a sheet of parchment paper and cover with another sheet. roll out to 5mm then cut out desired shapes. re-work cut offs until all the dough is used up. place over tray(s) lined with parchment paper and bake for about 10 mins (11 mins in halogen oven) or until you see them starting to become golden. remove from oven and let the biscuits cool down completely before handling. For the Royal Icing: whisk egg white until firm. add Sukrin and water and whisk to a thick paste consistency (add a little more warm water if too dense). transfer to a piping bag and decorate your biscuits as you wish. leave to dry for a couple of hours before handling.