This recipe makes 10 biscuits, 1 biscuit contains:
Pre heat the oven to 170˚C /150˚C fan /gas mark 3.
In a bowl, cream the butter and sweetener together.
Add in , ground almonds, cinnamon and baking powder, mix until a dough is formed and chill in the fridge for 10 minutes.
Place the dough between 2 pieces of greaseproof paper and using a rolling pin, roll to a 1cm thickness.
Using a 7cm diameter star-shaped cutter, cut 10-star shapes, you may need to re-roll the dough.
Place the biscuits on a non-stick baking tray (alternatively line a baking tray with baking parchment) and bake in the oven for approximately 10 minutes.
Remove from the oven, transfer and leave to cool on a wire rack to allow them to become crispy.
Add water and sugar-free icing sugar to a bowl, using a spatula mix into a thick spreadable icing.
Cover the star-shaped biscuits with the icing and spray with edible glitter on top for decoration.
Top Tip! Mixed spice could replace the cinnamon.
MCTProcal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.
- For the Biscuits:
- 36g Butter, room temperature
- 36g Sweetener e.g. Sukrin® gold
- 50g Ground almonds
- 25g MCTprocal™
- 1g Cinnamon, ground
- 1g Carbohydrate free baking powder e.g. Barkat
- For the icing:
- 16g Water, cold
- 100g Sugar-free icing sugar, sieved e.g. Sukrin® Melis icing sugar
- Gold or silver spray on edible glitter
