Finally finally FINALLY! Finally, a low-carb gingerbread that doesn’t remind me of cardboard. I don’t know how many recipes I’ve tried, both self-composed and other peoples recipe, and I get disappointed every time. But finally, we all can enjoy some crispy gingerbread cookies! They are not as “hard” as traditional home-made, but actually reminds me of store bought. Porous, but at the same time crisp! Enjoy!
Happy Holidays with Fett & Forstand - Gingerbreak cookies
Skrevet av: Fett & Forstand
Ingredienser:
- 100 g butter at room temperature
- 50 g Sukrin Gold
- 2 tsp homemade keto syrup (alternatively Fibersirup Gold – however, it might affect the crispiness)
- 100 g almond flour
- 4 tbs fat reduced almond flour (from Sukrin)
- 3 tsp gingerbread spice (scroll down for recipe)
- 1 tsp baking powder
- 0,5 tsp xanthan gum
Fremgangsmåte:
- Pulverize Sukrin Gold in a mini blender, hand blender or similar.
- Whip together butter and Sukrin Gold until it turns a light color and the texture is fluffy.
- Microwave the syrup for 30 seconds, and add to the butter mixture.
- Add the dry ingredients and mix well.
- Let the dough rest in the fridge overnight.
- Roll the dough as flat as possible between two parchment papers
- Use your favourite cookie cutter and make cute figures.
- Pick them up with a thin spatula, ever so gently as the dough is quite fragile.
- Bake at 170 °C for 8 - 10 minutes or until golden.
- They are very soft when they come out of the oven, so let cool on the baking tray before transferring them to cool on a rack. The longer you let them cool, the crispier they become.
