| ½ cup 2½ tsp | Butter, salted | |
| ½ cup 2⅜ tsp | Erythritol | |
| ¼ cup 3¼ tsp | Fibre Syrup (liquid sweetener), Sukrin Clear | |
| 1 tsp | Potassium Carbonate, Potash | |
| 2 tsp | Tap Water | |
| ½ tsp | Cardamom, ground | |
| ½ tsp | Ginger, ground | |
| ½ tsp | Cloves, ground | |
| 1½ tsp | Cinnamon, ground | |
| 7½ tsp | Candied Lemon Peels, chopped | |
| 10¾ tsp | Almonds, chopped | |
| ⅜ cup 1¼ tsp | Wheat flour, white, all-purpose, enriched | |
| 1½ cups 1 tbsp 1 tsp | Almonds, ground | |
| 8½ tsp | Wheat Gluten, Vital Wheat Gluten Flour, Seitan Base | |
| 7⅝ tsp | Psyllium Husk Powder | |
| 22.91 oz | altogether (view nutrition facts) |
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Preparation
- Serving size:0.23 oz (calculated)Notes: 1 cookie
- Temperature: 392 °F
- Heat sugars and butter in a small pot and heat it, stirring occasionally. Mix water and potassium carbonate. Once the sugar-butter mixture boils, take it off the heat and add the potassium carbonate mixture while stirring. Let it cool until luke-warm. Add the other ingredients and knead the dough together. Roll it into 5 cm thick rolls, wrap them, and leave them to chill for at least 1 to 2 days, up to 2 weeks if you want to.
- When ready to bake, pre-heat the oven, then slice the roll into very thin slices, placing the slices on a baking sheet with baking paper, not too close together. Make for 6 to 7 minutes in the top of the oven..
- Calorie count24 kcal
- % of calories by macros
Fat 70.8 % 17 kcal 1.9 g Net Carbs 12.5 % 3 kcal 0.8 g Dietary Fiber 8.3 % 2 kcal 1.2 g Protein 8.3 % 2 kcal 0.6 g - Approx. WW SmartPoints™0.9
- Cholesterol 2.7 mg
- Sodium 8.5 mg
- Fat 1.9 g
- Saturated Fat 0.7 g
- Trans Fat 0 g
- Carbohydrates 3 g
- Dietary Fiber 1.2 g
- Total Sugars 0.3 g
- Added Sugar 0 g
- Sugar alcohols 1 g
- Protein 0.6 g
- Calcium 5.7 mg
- Iron 0.1 mg
- Magnesium 5 mg
- Potassium 14.3 mg
- Zinc 0.1 mg
- Vitamin A (Retinol Equivalents) 8.6 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 2.3 mcg
- Folic Acid 0.8 mcg