Ingredients
250 grams Keto Baker London Holiday Bread Mix
1 large free-range egg
1 small knob of butter
100 grams of Erythritol or equivalent sweetener
Rhubarb and cranberries (to taste) – if fresh unavailable, you can use frozen
1 tsp each of the following spices cinnamon, ginger, nutmeg, cloves and orange zest – feel free to leave some out or add others
Method
- Preheat the oven to 180 degrees Celsius and butter a muffin tray
- Mix the Keto Baker London Holiday Bread Mix as instructed on the packet.
- Add one egg and mix again to form a chunky dough.
- Take 3/4 of the dough and divide into 12 even portions. Press each portion of dough into the base of a muffin cup, forming 12 pastry cases.
- Transfer to the oven to bake for 8 minutes or until lightly golden.
- Whilst the pastry is baking you can prepare the filling. Add the rhubarb to a small pan along with the cranberries, water, erythritol and spices.
- Bring the mixture to a boil and mash the fruit with a fork. Reduce to a simmer for ten minutes until you have a thick fruit jam.
- Divide the filling evenly between the part cooked pastry bases.
- With the remaining pastry, add a shaped decoration of your choice using a pastry cutter or knife. Stars are great for Christmas! Arrange these pastry tops on top of the fruit filling.
- Transfer to the oven to bake for 10-12 minutes until golden brown and the filling is bubbling.
- Serve warm with whipped cream or on their own.
Bon-appetite!
