Directions
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.
Stir in the cream first, followed by 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.
Recipe Note
When these gingerbread cookies 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.
This Recipe is with courtesy from Sukrin Norway
This recipe is sugar free but not low carb
Nutrition
Calories 313,
Protein 5 grams,
Carbs 26 grams,
Fat 19 grams,
Fiber 12 grams
