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

 

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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:

1. Pulverize Sukrin Gold in a mini blender, hand blender or similar.
2. Whip together butter and Sukrin Gold until it turns a light color and the texture is fluffy.
3. Microwave the syrup for 30 seconds, and add to the butter mixture.
4. Add the dry ingredients and mix well.
5. Let the dough rest in the fridge overnight.
6. Roll the dough as flat as possible between two parchment papers
7. Use your favourite cookie cutter and make cute figures.
8. Pick them up with a thin spatula, ever so gently as the dough is quite fragile.
9. Bake at 170 °C for 8 - 10 minutes or until golden.
10. 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.

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