Ingredients
Instructions
Mix the syrup, Sukrin Gold and butter in a saucepan, and heat until the Sukrin has dissolved completely. Remove from the hotplate and cool for a couple of minutes.
First, stir in the cream, then the flour, FiberFin, spices, and baking powder. Mix well. Cover the dough and leave at room temperature until you want to roll out the gingerbread.
Knead the dough and roll out to a sheet about 3 mm thick. Cut out figures. Bake on a baking sheet lined with baking paper at 175 degrees Celsius for 8-10 minutes. Cool on a baking rack.
Note: When these gingerbread cookies, made with Sukrin Gold, are fresh out of the oven, they’re slightly softer than regular gingerbread. If you keep them in a cookie box for a couple of days, however, they’ll turn just as crispy as you’re used to. (If you use Finesse Baking sweetener, they should crisp up right away.)
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 311 g |
| protein | 4 g |
| carbohydrates | 25 g |
| fat | 19 g |
| fiber | 14 g |