Ingredients

• 1 packet 97% Sugar Free Lamington Cake Mix
• 3 X-large eggs (60g)
• 60g unsalted butter, melted
• 1/2 cup milk (125ml)

Method

1. Preheat the oven to 180^oC.  Grease an 18cm square cake pan with butter and line with baking paper.
2. Use an electric beater to beat the eggs, melted butter and milk.
3. Add cake mix and mix on low speed to combine.  Beat for 2 minutes on medium speed.  Fill prepared pan.
4. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
5. Turn onto a wire rack. Shave off the edges of the cooled cake and cut into 24 pieces.

CHOCOLATE COATING

• 1 tsp arrowroot, sifted
• 1 cup cold water (250ml)
• 20g cacao or cocoa powder
• 60g Perfect Sweet^TM xylitol
• 20g unsalted butter, softened
• 150g desiccated coconut, to coat

Method

1. Mix the arrowroot with 2 tbsp of water until smooth.  Stir in the remainder of the water and transfer to a small saucepan.
2. Stir in the cacao and xylitol, bring to the boil and simmer for 2 minutes.  Stir in the butter.
3. Use a fork to dip each cube into the chocolate mixture, coating all sides.  Roll in the coconut and place on a rack to dry.

Ingredients

• • 1 packet, 97% Sugar Free Kitchen™ Golden Oats Cookie Mix
  • 1 egg, large (50g)
  • 50g butter, melted

Method

• • 1. Preheat oven to 140^oC. Grease a baking tray. Beat egg. Melt the butter.
    2. Place cookie mix in a bowl and stir in wet ingredients. Mixture will be crumbly, but holds when rolled into balls.
    3. Take a tablespoon of mixture and roll into a ball. Place on the baking tray, flatten and shape edges. Repeat process.
    4. Bake for 17 minutes or until golden brown.
    5. Cool completely on tray. Store in airtight container.

Enjoy!

Ingredients

• 1 packet, 97% Sugar Free Kitchen^TM Vanilla Cookie Mix
• 1 X-large egg, (60g)
• 50g butter, melted
• 1/4 cup water (60ml)

Method

1. Preheat oven to 140^oC.  Grease a baking tray.
2. Beat the egg, add the water and melt the butter.
3. Place cookie mix into a bowl and stir in the wet ingredients.  Mixture will be crumbly, but holds together when rolled into balls.
4. Take a tablespoon of the mix and roll into a ball.  Place on the baking tray, flatten and shape the edges.  Repeat.
5. Bake for 20 minutes or until cookies start to turn slightly golden.
6. Cool completely on the tray.  Store in an airtight container.