Sugar free gingerbread men, that taste great!
were are a big hit with my kids, they have been eating them since they were little, We used to spend a lot of time in cafes (coffee shops) and at the counter were always gingerbread men, beautifully decorated and packaged in cellophane bags, they were a magnet for children.
Since being sugar-free gingerbread men has been one of those things that I have struggled to get tasting good, because your typical gingerbread man recipe has brown sugar and molasses which are both very high in fructose (which we avoid) but give the gingerbread men that lovely flavour and colour.
Until now!!!! When Will (my 5-year-old) came home from school and tried one of my sugar free gingerbread men, the look of delight was priceless, it was sheer delight!! then he said “How did you get them to taste like the shop?” Whoop Whoop! now THAT is the pinnacle of perfection when my fussy 5 year comes out with THAT sort of praise!!!
These sugar free gingerbread men are not going to look as good as the gingerbread men that contain brown sugar and molasses, which are VERY high in fructose, but the taste is still great and they are better for you.
I’m still not 100% happy with the colour, but have trialled more since I did this post and if you cook them slightly longer, say around 5 – 10 minutes depending on your oven (keep an eye on them) you can also carefully turn all the gingerbread men over for the final cooking time and that helps with colouring them up, just be careful not to burn them.
These sugar free gingerbread men also make fantastic gifts at Christmas, package them up beautifully in cellophane bags with a lovely ribbon and hang on the Christmas tree.
Tips I normally roll out the dough and cut all the thin edges off, then rather than having to re roll the scrapes I just squeeze it all together and roll into a log and cut in discs, to make gingerbread biscuits, lovely with a coffee and saves a lot of time!
Place your dough between two pieces of parchment/baking paper and roll out to 3 – 5 mm thick
- 1 cup plain flour
- 1 cup rice flour
- 3 teaspoons ginger
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ baking powder
- 2 tablespoons glucose syrup
- 2 tablespoons rice malt syrup
- 1 egg
- 130g butter (softened)
- ½ cup dextrose
- Icing (optional)
- ½ cup dextrose
- 1 - 2 tablespoons of milk or water
- Preheat your oven to 170 C
- In a large bowl, cream the butter and dextrose until light and creamy
- Add the egg, glucose & rice malt syrups and continue beating for a few minutes
- Sift the flours and spices into another bowl and mix until thoroughly combined
- Add flour mix to wet ingredients and mix until a soft dough forms
- Form into a large ball and place on plastic wrap, flatten the ball and then wrap and place in the fridge for 15 -30 minutes
- Working in batches, place your dough between two large pieces of baking paper/parchment and roll out your dough to around 3-5 mm thickness
- cut out your dough using your desired cookie cutters
- Place on baking tray and bake for around 17 minutes (depending on your oven)
- Turn half way if you want to brown up a little more or place face down on the baking tray prior to cooking
- Eat as is, or ice with a mix of dextrose and water once cold
- mix dextrose with milk or water until desired consistency is reached