What do you need:
Butter for greasing
350 grams of self-rising flour
4 drops of greensweet liquid stevia cinnamon
200 grams of butter
100 grams of greensweet Erythritol or 20 grams of greensweet extra sweet
flower to pollinate
125 grams of Greensweet Icing
1 tbsp. chopped candied orange chips or silver pills (as decoration)
ribbon or cord
Preheat the oven to 160º C. Grease a baking sheet. Scrub the orange clean, grate 2 teaspoons of the zest and squeeze the fruit. Mix flour with 3 drops of greensweet liquid stevia cinnamon. Add the butter in cubes and form a crumbly dough with a cool hand. Beat the egg and add this with the greensweet Erythritol (or extra sweet) and orange zest through the flour mixture. Knead everything into a smooth dough.
Roll out the dough on a floured work surface to a ½ cm thick piece of cloth. Cut out pine trees or stars and place them on the baking sheet. Insert a large hole in the dough if you want to hang the cookies in the Christmas tree. Bake the cookies in the middle of the oven for 10-12 minutes until golden brown and done. Allow them to cool slightly so that they are firm before you remove them from the baking tray.
Mix the Icing, 1 drop of greensweet liquid stevia cinnamon and 2-3 tablespoons of orange juice into a thick glaze. Brush the cookies with this and divide the decoration over it. Thread a ribbon or string through the cookies and hang them in the tree