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A Limited Edition, Christmas collaboration... a beautiful, melt in your mouth gingerbread cookie mix, combining 180 Cakes' passion for creating the yummiest sugar-free baked treats and Locako's mission to make low carb life easier.
1 small egg 15ml sugar-free maple syrup (or MCT Oil)
Line a baking tray with baking paper and preheat oven to 140*c (with fan) 160*c (without fan).
In a bowl add the packet mix, egg and maple syrup and stir with a wooden spoon or spatula until well combined.
Place the mixture on a sheet of baking paper and cover with another sheet of baking paper.
Bake for 15 - 20 minutes or until golden and just firm to touch. Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Decorate with sugar-free icing or sugar-free chocolate if desired. The biscuits can be stored in an airtight container in the pantry for up to a week.
Share your creation! Take a pic, upload to Facebook or Instagram and don’t forget to tag @ketolane.com.au @locakobars and @180cakesau.