Keto Christmas Pinwheel Cookies – Keto, sugar free, grain free sugar cookies | Keto Cookies

Keto Christmas Pinwheel Cookies – Keto, sugar free, grain free sugar cookies | Keto Cookies


Welcome to keto meals and recipes dot com Today I’m making beautiful Christmas three-colored keto sugar cookies I’d like to let you know that this is a techniques video which uses my Keto sugar cookie recipe as the base To make these keto Christmas pinwheel cookies that are Keto sugar-free and gluten-free The macronutrient ratio for the recipe is 3.3 to 1 with 2.6 grams of total carbs 0.8 grams of soluble fiber 1.1 grams of insoluble fiber resulting in only 0.7 grams of net carbs per cookie Step 1 to this recipe is to make a complete batch of the keto sugar cookie recipe as per my written recipe If you like you can also watch the video recipe which will show you how to make it and provide helpful hints as well I will provide the link to the video in the description below When the sugar cookie dough has been made into a smooth creamy cookie take it out of the mixing bowl and weigh the total cookie dough then divide the cookie dough into three equal parts then take 1/3 of the dough and wrap it in plastic wrap or parchment and put it into the refrigerator Place each of the other two soft dough balls into individual bowls To one bowl add the red gel food colour and fold and knead the dough And until the gel color is well distributed, and the dough is an even red color with no streaks To the other bowl at the kelly green gel food colour and then fold and knead the dough until the green color is well distributed and the dough has an even green color with no streaks I’d like to mention that I made two batches of the keto Christmas pinwheel cookies. I was experimenting with color in this first batch I use a moss green, but I really didn’t like it. It didn’t look cheery and it looked a little bit kind of dirty to me. So I made the second batch using kelly green. I recommend the kelly green because it really comes out nice and bright and looks much more Christmassy By the way, before starting to roll out the dough don’t forget to refrigerate all three colors of the dough for a minimum of three to four hours or if you have time refrigerate overnight, that would be ideal After chilling take one of the colors of dough and put it onto a sheet of parchment and either Using painter sticks as I am or chopsticks I use these as a guide to ensure even thickness place the second sheet of parchment paper on top roll the dough with your rolling pin and then if necessary trim the dough re-roll to form perfect rectangles place the rolled trimmed rectangle parchment and all onto a cookie sheet and Refrigerate and then do the same for each of the red and the green dough But please make sure your red and green rectangles are exactly the same width and length of the first or white dough In other words the same size as the white rectangle This is very important If you want really nice cookies then just layer these rectangles parchment and olan on top of your first rectangle and refrigerate all three layers for about 30 to 60 minutes This will firm up the dough again to make it easier to layer and roll When the rectangles have firmed up a bit choose which of the colors you want as the outside either red or green and lay that as the first layer I preferred the green on the outside, but it’s up to you The red on the outside looks really happy too next carefully position the white layer to match exactly over the bottom layer Lastly carefully place the last colored rectangle on top of the white layer now step 2 is to actually roll the dough into a cylinder This is very easy just take a hold of the parchment at one end of the rectangle Using your fingers to guide and tuck the dough into itself and using the parchment roll. It just like you would sushi on a sushi mat a good idea is to apply just enough pressure as you roll in tuck to ensure there are no air Pockets or gaps in the roll you want all the layers to be touching and next to each other with no space in between After you have finished rolling the three layers into a tube wrap your cookie tube in the parchment again and place the cylinder back at the Refrigerator for another 30 to 60 minutes you want the dough to firm up because it will be much easier To cut them into even thickness pinwheels when you’re about ready to take the dough out of the refrigerator It’s time to pre-heat your oven to 150 degrees Celsius or 300 degrees Fahrenheit now that your dough cylinder has chilled unwrapped and using a very sharp knife cut into two centimeter or 1/4 inch pinwheels then place each pinwheel onto a parchment-lined cookie sheet Leave a bit of space between each of the pinwheels because the cookies will expand when they’re baking When you’ve cut all your cookies place the cookie sheet in the middle position of your preheated oven bake for 8 to 10 minutes only Do not overbake When you first remove the cookies from the oven you may notice that the cookies will still look very pale Also, they may look a little bit raw in the center. That’s exactly what they should look like But leave the cookies on the cookie sheet to cool to room temperature when the cookies are Completely cool use a spatula to remove them off the parchment and to transfer them to a cooling rack These cookies will be at their best after they’ve had about 8 hours to dry out a bit However, I have found that the best texture and crispness is achieved if you have the time to leave your cookies air dry overnight, and the texture is Crispy, but yet still soft and melt in your mouth. Enjoy to everyone a very Merry Christmas as Always the link for the keto sugar cookie video and the written keto Christmas pinwheel cookies will be available in the description below

Only registered users can comment.

Leave a Reply

Your email address will not be published. Required fields are marked *