Ingredients
Instructions
Put the SukrinSirup, Finesse and butter in a saucepan and heat gently until the butter has melted and the Finesse has dissolved. Add the spices and stir well.
Remove the pan from the heat and leave the mixture to cool slightly. Stir in the cream, then add the plain flour and baking powder. Mix well, then cover the dough and chill in the fridge for at least 2 hours. You can also leave it in the fridge overnight.
Knead the dough, then roll it out to a thickness of about 3 mm and cut out shapes using biscuit cutters. Lightly dust the dough with flour each time you roll it out to stop it sticking to the rolling pin.
Carefully transfer the shapes to a baking tray lined with baking parchment. The dough is a little more delicate than traditional gingerbread dough, so a palette knife can help you lift the shapes without breaking them.
Bake at 175°C for 10 minutes, then transfer to a wire rack to cool.
Tip: This recipe works best with Finesse, but you can also use 150 g of Sukrin Gold instead. For this version, leave the dough to cool at room temperature for about 3 hours. Do not put in the fridge.
Gingerbread biscuits made with Sukrin Gold are a little softer than traditional ones when freshly baked. Store them in an airtight biscuit tin, and they’ll become just as crisp.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 394 g |
| protein | 6 g |
| carbohydrates | 36 g |
| fat | 17 g |
| fiber | 12 g |