Crispy Ghosts for the holidays

These light and crispy ghosts are super easy to prepare, and with their unique shape they will conjure up a real festive atmosphere in your kitchen!

Try out the recipe below and cheer up your loved ones with these amazing delicacies that you can enjoy guilt-free. 

METHOD

1. Sift tapioca and almond flour and set aside.
2. Whip together the butter, agave syrup, sugar and vanilla extract.
3. Gradually add the sifted flour to the mass while mixing.
4. When the mass is completely combined, knead it quickly with your hands and wrap it in a plastic wrap. Place in the refrigerator for 30-45 minutes. 
5. Preheat the oven to 180 ° C and line the tray with baking paper
6. Take the mass out of the fridge and roll it out to a few millimeters thick.
7. Use models to get the desired shape of the ghosts and put them on the baking tray.
8. Optional: Thinly coat the cookies with coconut oil before baking.
9. Bake for 10 min, until the cookies being to lightly brown on the edges.
10. Once the cookies are baked, wait for them to cool completely.
11. When cold, roll them in powdered sugar and shake the excess sugar off.

TIPS

• Cookies can be stored in a tightly closed container at room temperature for up to 1 month. We can also freeze and thaw them when needed. 
• A great version of these cookies are also the “Linzer eyes”. Spread Nature’s Finest apricot jam on the one cookie and place another one on top.
• Coconut oil will give shine to the cookies, but you can also skip it.
• For vegan version use vegan butter.
• You can also partially or completely replace tapioca flour with konjac flour or edible starch.