Sugarfree Gingerbread Cookie Recipe
This Gingerbread Cookie recipe yields a lovely crunchy cookie with just the right amount of "bite' from the ginger. It is not too sweet, due to using glucose instead of golden syrup.
It took a few trys to get this gingerbread recipe right. Unfortunately I had an attack of the pastry demons on the first go. No matter what I did, it just wouldn't roll out properly. I tried wetting it by sprinkling water over the pastry - it just went soggy. I added another egg and re-chilled it - it still stuck to my rolling pin! And somehow the extra egg hid the flavour of the spices...Oh well. The resultant cookie 'worked' but had little flavour.
Needless to say, I tried again. The version below is a lovely gingerbread cookie recipe! Use any cookie cutters you like for different shapes. It looks really special when you cut out stars and stack them to make a Christmas tree.
Gingerbread men can be cut out and eaten plain or decorated with icing.
Gingerbread Cookie
- 135g butter, softened
- 1/2 cup dextrose powder
- 1/2 cup glucose syrup
- 1 egg yolk
- 2 cups plain flour, sifted
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon Bicarb Soda
Preheat oven to 170 degrees Celcius.
Beat butter and dextrose in a bowl with electric mixer, until light and creamy. Beat in egg yolk and glucose syrup.
Use a wooden spoon to fold in combined flour, spices and bicarb soda. Knead lightly until a smooth dough has formed. Shape into a disc and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
Divide dough in half and roll out between 2 pieces of baking paper until about 5mm thick. Cut out shapes with cookie cutters. Repeat with the other half of the dough. Space cookies out on trays (they will spread a little).
Bake at 170 degrees Celcius for approximately 10 minutes or until lightly coloured. Allow to cool on trays a few minutes then transfer to a cooling rack. The gingerbread cookies will harden on cooling.
If you like ginger as much as I do, then don't wait for Christmas to make gingerbread! These cookies make you jolly at any time of year.
More Gingerbread Cookie Recipes
Hmmm.....what happens if you put too much flour in the gingerbread cookie recipe? I tried a version with an extra half cup of flour to see if I could get a slightly stiffer dough that holds the shape even better. Unfortunately, it turns out that an extra half cup was toooo much. The resultant dough was very crumbly. I didn't want to start again though as I had run out of time to make my Christmas gifts for the neighbours. So instead of rolling it out, I made small buttons with spoonfuls of dough. They look great and have a lovely shortbread texture with the ginger bite.
Don't they look fabulous? The neighbours will never know I intended to make gingerbread stars!
Sugarfree Gingerbread Buttons
- 135g butter, softened
- 1/2 cup dextrose powder
- 1/2 cup glucose syrup
- 1 egg yolk
- 2 1/2 cups plain flour, sifted
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon Bicarb Soda
Preheat oven to 170 degrees Celcius.
Beat butter and dextrose in a bowl with electric mixer, until light and creamy. Beat in egg yolk and glucose syrup.
Use a wooden spoon to fold in combined flour, spices and bicarb soda. Knead lightly until a smooth dough has formed. Shape into a disc and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
Roll teaspoonfulls of dough into balls and gently press down onto baking sheets.
Bake approximately 10 minutes. Then cool on trays and when cool enough to nadle the tray you can move them to cooling racks to finish firming up. Makes 2 trays, depending on the size of ball you make.
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