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Stanstead Journal - - FRONT PAGE -

(NC) Many Cana­di­ans en­joy bak­ing dur­ing the hol­i­days, but we are of­ten con­cerned about eat­ing too much sugar. Now there is an easy way to en­joy th­ese treats and also re­duce your sugar in­take. By sub­sti­tut­ing the sugar in­gre­di­ent in your recipes with the new Tru­via Bak­ing Blend (a com­bi­na­tion of sugar with a ste­via-based calo­riefree sweet­ener) you can ob­tain de­li­cious baked goods with 75 per cent fewer calo­ries per serv­ing, as com­pared to stan­dard recipes.

Re­duced Sugar Ginger­bread Cook­ies In­gre­di­ents

3 cups all pur­pose flour 1/2 tsp bak­ing soda 1/4 tsp bak­ing pow­der 1/2 cup (1 stick) un­salted but­ter 1/2 cup Tru­via Bak­ing Blend 2 tsp ground ginger 2 tsp ground cin­na­mon 3/4 tsp ground cloves 1/2 tsp finely ground pep­per 3/4 tsp coarse salt 1 large egg 1/2 cup mo­lasses Ic­ing and dec­o­ra­tions (op­tional)

Di­rec­tions

1. Whisk to­gether flour, bak­ing soda, and bak­ing pow­der in a large bowl. Set aside. 2. Place the but­ter and Tru­via blend in a large bowl. Us­ing an elec­tric mixer, blend on medium speed un­til fluffy. Mix in spices and salt, then egg and mo­lasses. Add flour mix­ture, mix un­til just com­bined. Di­vide dough into thirds, wrap each in plas­tic wrap. Re­frig­er­ate un­til cold. 3. Line bak­ing sheets with parch­ment pa­per; set aside. Roll out dough on a clean work sur­face to ¼-inch thick. Us­ing a 4 ½ inch ginger­bread man–shaped cookie cut­ter, cut out cook­ies, and place on a bak­ing sheet, at least 1-inch apart. Re­frig­er­ate un­til cold. 4. Pre­heat oven to 350° F. Bake cook­ies un­til crisp but not dark, 10 to 12 min. Let cool on sheets on wire rack. 5. If you are us­ing ic­ing and dec­o­ra­tions, dec­o­rate cook­ies and then set aside so ic­ing hard­ens.

Makes 2 dozen ginger­bread men

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