Ingredients
Instructions
In a small saucepan, gently heat the butter, Sukrin Syrup Gold, and Sukrin+ until everything is melted and combined. Stir in the egg, baking powder, and flour to form a thick dough. Chill it in the refrigerator for at least 30 minutes.
Press or roll out the dough as thinly as possible, then cook in a greased waffle iron until golden. Transfer to a wire rack and let the biscuits cool for at least one hour. The longer they dry, the crispier they become.
Melt the chocolate and drizzle it over the biscuits, or dip the biscuits into the chocolate. Let cool and store in the refrigerator.
We found this recipe at Linda Stuhaug
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 309 g |
| protein | 6 g |
| carbohydrates | 24 g |
| fat | 16 g |
| fiber | 20 g |