Preheat oven to 350 degrees. Measure out 2 pieces of parchment paper. These will be used to roll the dough into a rectangular shape. You can use the bottom sheet with the rolled dough to line the baking sheet when ready to bake.
Mix all ingredients, except Raspberry Preserves, until well combined.
Turn dough out onto 1 piece of parhcment paper. Use hands to roughly shape into a rectangle. Top with the second piece of parchment and roll out using a rolling pin.
Continue to shape and roll into rectangle until desired size. We rolled ours until it was about 1/2 inch thick. Keep in mind the rectangle of dough will only spread and rise slightly while it bakes.
Once the dough has been shaped into a rectangle, we will now make 1 or more channels for the Preserves. We made 1 long indent down the middle of our rectangle which resulted in very long ribbons once cut. I would suggest cutting the dough or at least marking the middle of the dough - lengthwise and then make the channels in the middle of each of those 2 pieces.
We started out by making the channel with the handle of a wooden spoon pressed into the dough. We then used our finger to widen the channel as we wanted to good amount of the preserves filling each ribbon channel.
Bake the rectangle for 5 minutes. Remove from oven and carefully add Raspberry Preserves to the channels you made earlier. Return to the oven and continue baking an additional 5 -10 minutes. Remove from oven and transfer to a baking rack to cool completely.
Once cool remove from cooling rack and cut into ribbons first by cutting lengthwise down the middle, if you made 2 channels of Preserves. If you made only 1 channel you will only need to cut the rectangle into strips to form the Ribbons. Gently transfer to a serving plate. The dough will be a bit soft.
1 - 2 Net Carbs Per Ribbon depending on how many Ribons you cut. One Full Recipe has 12 Net Carbs.
Preheat oven to 350 degrees. Measure out 2 pieces of parchment paper. These will be used to roll the dough into a rectangular shape. You can use the bottom sheet with the rolled dough to line the baking sheet when ready to bake.
Mix all ingredients, except Raspberry Preserves, until well combined.
Turn dough out onto 1 piece of parhcment paper. Use hands to roughly shape into a rectangle. Top with the second piece of parchment and roll out using a rolling pin.
Continue to shape and roll into rectangle until desired size. We rolled ours until it was about 1/2 inch thick. Keep in mind the rectangle of dough will only spread and rise slightly while it bakes.
Once the dough has been shaped into a rectangle, we will now make 1 or more channels for the Preserves. We made 1 long indent down the middle of our rectangle which resulted in very long ribbons once cut. I would suggest cutting the dough or at least marking the middle of the dough - lengthwise and then make the channels in the middle of each of those 2 pieces.
We started out by making the channel with the handle of a wooden spoon pressed into the dough. We then used our finger to widen the channel as we wanted to good amount of the preserves filling each ribbon channel.
Bake the rectangle for 5 minutes. Remove from oven and carefully add Raspberry Preserves to the channels you made earlier. Return to the oven and continue baking an additional 5 -10 minutes. Remove from oven and transfer to a baking rack to cool completely.
Once cool remove from cooling rack and cut into ribbons first by cutting lengthwise down the middle, if you made 2 channels of Preserves. If you made only 1 channel you will only need to cut the rectangle into strips to form the Ribbons. Gently transfer to a serving plate. The dough will be a bit soft.
Recipe Note
1 - 2 Net Carbs Per Ribbon depending on how many Ribons you cut. One Full Recipe has 12 Net Carbs.
