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| Cardamom Butter Cookies |
I am still baking. And using Patrick’s low carb vegetarian blog as a platform to share the results of my efforts. Patrick, as some of you may know, works in the marine oil industry in summer in Scotland and has been a bit predisposed.
This recipe comes from Colette Heimowitz Atkins Cookbook. I made a choc chip cookie version modifying her recipe a few weeks back. This is almost the same as the recipe in her book. My version uses my own low carb baking mix. You can read how I make my low carb flour – here – and I have to say, my low carb flour works well. I always leave out the salt and I used less granulated sugar than the 115g she recommends.
I’m not going to lie, these biscuits are very rich. They are a bit like shortbread but lighter. The cardamom spice makes them. The book says they only have 3g carbs per serving, which makes them a great treat for people on really low carb diets.
For more low carb and meat free recipes go to the recipes home page on – this link.
Ingredients: –
190g low carb flour mix
1/4 teaspoon baking powder
1/2 teaspoon salt
10 Tablespoons soft unsalted butter
115g granular sugar (Splenda)
1 large egg
1 Tablespoon water
2 teaspoons vanilla extract
1 teaspoon ground cardamom
Method: –
Cream the butter and granular sugar in a large bowl until light and fluffy.
Mix the dry ingredients together in another bowl.
Add the egg, water and vanilla to the butter/sugar mixture.
Mix in the dry ingredients to the butter/sugar mixture.
Shape the dough into little balls and place on a baking sheet cover with baking parchment.
Press the balls with a fork and place choc chips on each cookie.
Bake at 180’C for 10 to 15 minutes.
