These are the cookies I told you I baked twice because I wasn’t happy with the first sugar free version. Actually all I changed in the second batch was reducing amount of flour, from original 200 grams to 130 grams and not only did the batter stay pipeable and makes prettier cookies, they are so good, melting in your mouth as you bite in.
Although the amount of honey I used here does not really make them sweet, with the unique taste of cardamom and hint of vanilla they are full of flavour.
The new baking sheet I used here was a finding we did on our Christmas holidays in Finland, TFX Baking Sheet, it’s great replacement for parchment paper which is hard to find in Israel. I do also love the fact that it is reusable and so easy to clean up, I simply wipe it with kitchen towel after use.
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!