Fill the jars with these greek biscuits that are low sugar and gluten-free.
- 35 mins + cooling
- Makes about 17
- 430ml almond flour
- 15ml arrowroot powder
- pinch baking powder
- 45ml xylitol
- pinch salt
- 60g soft butter
- 10ml vanilla essence
- 1 egg
- 30ml flaked almonds
- powdered xylitol, for dusting
- Preheat oven to 180°C. Combine flour, arrowroot, baking powder, xylitol and salt. Beat in butter, vanilla and egg until a dough forms.
- Spoon tablespoons onto baking trays lined with baking paper. Shape into crescent moons. Press flaked almonds on top. Bake for 12-15 minutes or until cooked. Cool on the trays. Dust with powdered xylitol. Store in airtight containers.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: June, 2018