- Line a baking tray with baking paper and preheat oven to 140⁰C (with fan) 160⁰C (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.
- Use a rolling pin (or mug) to roll out to 1/2cm thickness and use cookie cutters to cut into desired shapes. Gently lift with a spatula and place onto the lined baking tray. Gather up scraps and repeat process.
- Bake for 15 – 20 minutes or until golden and just firm to touch. Remove from the oven and let cool on 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
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