Low-Carb Cinnamon Stars

Step 1Remove the butter from the fridge and let it sit to bring to room temperature.

Step 2In a bowl, mix the almond flour, coconut flour, salt, cinnamon, vanilla and psyllium husk.

Step 3In a separate bowl, mix the brown sugar substitute and softened butter until creamed, either with a beater or by hand with a fork.

Step 4Beat in the egg, and then incorporate the almond flour mixture until it forms a dough.

Step 5Wrap the dough in plastic wrap, and refrigerate for an hour. Meanwhile, preheat oven to 1160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).

Step 6Remove the dough from the fridge, and roll out between two sheets of grease proof paper to about ³/₄ cm (¹/₃ inch) thickness.

Step 7Use a star-shaped cookie cutter to cut out star shapes, and place carefully on a lined baking tray. Repeat until the dough is all used up, re-rolling where necessary. If the dough starts to get too soft and delicate at any stage, place back in the fridge for 10 – 15 minutes.

Step 8Sprinkle with the extra Sukrin Gold, and bake 12 – 15 minutes or until just starting to brown.

Step 9Remove from the oven and cool on the tray 10 minutes, before moving to a rack to cool completely.
Store in an airtight container at room temperature up to a week.