Easter can be a tricky time when you’re trying to avoid sugar. One of the best ways to make sure you don’t fall face first into a pile of Easter eggs is to have delicious sugar-free alternatives available. With the smell of cinnamon and spices coming from the oven… You’ll totally forget about any sugary store-bought Easter treats. Even better if you can get the kids involved in this one! Having little hands to help you roll cookies and make chocolate crosses will make a fun Easter weekend activity – although you’ll have to fight over who gets to lick the bowl!
HOT CROSS COOKIES
- Nutritional Breakdown: per cookie (whole recipe)
(g)
- Calories: 125.98 (2519.6)
- Carbs: 3.166 (63.32)
- Fat: 12.059 (241.17)
- Protein: 2.9815 (59.63)
- Sugar: 0.595 (11.9)
- Fibre: 1.51 (30.2)
- Preparation time: 20 minutes
Cooking time: 20 minutes
Makes 18-20 cookies
INGREDIENTS
- 2 cups ground almonds
- ⅓ cup Nuvia Sweetener
- 1 tablespoon mixed spice
- 2 teaspoons cinnamon
- 1 pinch sea salt
- 100g unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1 egg
- 50g dark chocolate
METHOD
- 1. Preheat the oven to 150℃ and line a baking tray with baking paper.
- 2. In a bowl, combine ground almond, Nuvia Sweetener, spices and salt. Add in the butter and vanilla and mix well. Add egg and combine. You may need to use hands to fully combine the dough.
- 3. Scoop out 1 tablespoon of dough, roll into a ball and slightly flatten with your hands. Place on the baking tray and repeat with the remainder of the dough.
- 4. Bake in the oven for 18-20 minutes. Remove from the oven and leave to cool slightly, transfer to a wire rack to cool completely.
- 5. When cool, melt chocolate in the microwave in 30 second increments, stirring between each until no lumps remain. Carefully, using a teaspoon, drizzle over chocolate in a cross shape. Leave to set at room temperature. Store in an airtight container for up to a week.
