Gingerbread

Do you follow a low-carb way of eating? Do you want a sugar-free alternative to the overly sweet decorated gingerbread you can buy elsewhere? Do you want to create memories of decorating gingerbread with your kids, without memories of a sugar crash?

Makes: 60 approximately Gingerbread Dry

2 cups almond flour, the finer the better 3 tbsp coconut flour

1 tsp xanthan gum

1 tsp baking powder

1 tbsp powdered ginger

3 tsp cinnamon

½ tsp nutmeg

¼ tsp cardamom

½ tsp salt

Gingerbread Wet

¾ cup butter

1 tbsp molasses

(can be omitted, but really does help with that golden colour & rich flavour) 1 tbsp nut milk

¾ cup golden monk fruit

Royal Icing

1 egg white

1 cup powdered monk fruit sweetener ¼ tsp lemon juice

1. Mix all of the dry ingredients, except the golden monk fruit, into a large mixing bowl.

2. Cream the butter and the golden monk fruit sweetener until light and fluffy and then add the molasses and mix through.

3. Add the dry ingredients and beat on low until a soft dough forms, adding 1 tsp of nut milk at a time to help. 4. Tip out onto a sheet of cling wrap and shape into a thick disc.

5. Refrigerate for 3 hours.

6. Preheat oven to 180°C.

7. Remove dough from the fridge and divide into 3 or 4 sections. Working on 1 at a time and storing the remainder in the fridge, roll out between 2 sheets of silicone paper until about 5mm thick.

8. This dough can become quite soft

— if that happens just return it to the fridge to firm up.

9. Cut out biscuits using your choice of designs.

10. Bake for 10-15 mins, depending on the size of the biscuits.

11. Leave on cooling racks until cool.

12. Repeat with remaining dough.

13. To make the icing, sift the powdered monk fruit into a mixing bowl and add the egg white and lemon juice.

14. Mix on low until combined, then beat until smooth.

15. To test your consistency, do an 8-sec test: trace a pattern in the top of the icing with a knife and then count down the seconds until it disappears back into the surface. 8 seconds will give you perfect piping consistency.

16. If you need it thinner, add a very small amount of water at a time.

17. Pipe onto your biscuits in your desired pattern.

18. Set aside to harden at room temperature.

19. Store in a covered container for up to 5 days.

Note: If the dough starts to feel a bit soft and difficult to handle, just pop it back in the fridge for 5 mins or so.