Ginger snaps

This is a very quick post since there are people literally breathing down my neck, wanting this recipe.
So here goes, photos are taken with my iPhone, no editing, no nothing.

I found this recipe and since I cant get my hands on the coconut flour they use in Sweden I did my own version without it. And the result? Perfect! With some cream cheese: sooo good!  Cant wait to get some blue cheese in the house and try it with that glögg I set the other day.

1 cup almond meal
2 tbls psyllium husk
150 gr melted butter
2 egg whites
100 mls natvia
spices- we like it fairly strong and this time I had a bag of gingerbread spices from my German friend, Anne Marie. I used half of that bag and added almost 1 tsp each of the cloves, cardamom and cinnamon. Its really difficult to know how much you prefer but I would start with a tbls of the cinnamon and maybe a bit less of the rest.

1. Melt the butter and mix in the spices.
2. Mix the dry ingredients
3. Pour the butter in the dry mix and mix thoroughly.
4. Let the dough rest for 30 minutes.
5. Whip the egg whites really firm and mix in with the rest.
6. Make a roll, make sure it's no smaller than your favorite cookie cutter.
7. Wrap in cling wrap and leave in the fridge over night.

The next day you preheat the oven to 175 degrees.

1. Remove the cling wrap and grab your sharpest knife.
2. Slice thin slices and place on baking paper.

3. Now use your cookie cutter and remove the excess dough around it.
4. Here is the tricky part... my oven is really bad and I can not trust it with anything. I baked them for around 10 minutes and when I had done them all I lowered the temperature to 100 and dried them for another 20-25 minutes. They are soft when you remove them from the oven but will get crunchier when they cool down. You just have to see how your oven works, its probably way better than the pice of crap I've got.

I have the rest of the dough in the freezer and will, as soon as I post this, finish up in the kitchen :)
Enjoy!