Ingredients:
- 125 g Bake-Free Sweet & savoury biscuits flour mixture + 7 g for stretching
- 45 g powdered coconut flower sugar
- 20 g coconut oil
- 100 g roasted pumpkin purée
- cinnamon
- 1 teaspoon vanilla extract
- a few drops of lemon juice
- free-from chocolate for decoration
Preparation:
Blend the pumpkin purée with the melted coconut oil, then mix it with all the ingredients and let it rest for 10 minutes. Roll out the dough, to a thin sheet on a lightly floured surface and cut into desired shapes. Bake in a preheated oven at 180 degrees celsius on a baking sheet lined with silicone baking paper for 11 minutes, on conventional top and bottom setting. I got 8 cookies. Melt the chocolate over steam, pour it into a nylon bag, cut off the corner a little and decorate the biscuits with it.
