Ingredients
250 grams Keto Baker London Sweet Baking Mix
50 grams ground hazelnuts (or other nuts)
130 grams butter, coconut oil or margarine (room temperature)
Method
- Preheat your oven to 180 °C fan-assisted top/bottom heat.
- Put all the ingredients into a mixing bowl and knead into a dough by hand or with a food processor/hand mixer.
- Shape the dough into a ball and leave it to rest in the fridge for approximately 30 minutes, in cling film.
- Roll out the dough until it’s around 4-5 millimetres in thickness. Use a rolling pin or (if it sticks to the rolling pin) use your hands to flatten it out.
- Cut the dough using a cookie cutter or a sharp knife and place the biscuits on a baking tray lined with baking paper. You may choose to poke the formed biscuits with a fork, as you would do to a regular shortbread.
- Bake the biscuits in the middle of the oven for about 8-10 minutes. (When they start to darken slightly around the edges, it’s the right time to take them out of the oven.)
- Your biscuits will still be very soft directly after baking. So, make sure you let them cool down completely before removing them from the baking tray and eating them.
Bon-appetite!
