Crispy Gingerbread without Sugar

Name: Crispy Gingerbread without Sugar
Cook time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 80 g butter; 30 g sukrin sugar free gold syrup; 40 g sugar free powdered sugar; 0.5 tsp baking powder; 2 tsp cinnamon; 1 tsp cardamom; 0.5 tsp ground cloves; 0.5 tsp ground ginger; 1 x eggs; 180 g plain white flour; 25 g sugar free and stevia mix powdered sugar

av Linda Stuhaug

Servings

Ingredients

80 g butter
30 g sukrin sugar free gold syrup
40 g sugar free powdered sugar
½ tsp baking powder
2 tsp cinnamon
1 tsp cardamom
½ tsp ground cloves
½ tsp ground ginger
1 x eggs
180 g plain white flour
25 g sugar free and stevia mix powdered sugar

Method

Set the oven at 175 degrees celsius, over-underheat. Melt butter, syrup, sukrin gold and sukrin + on low heat. Allow the mixture to cool slightly.
Add baking powder, spices and eggs. Mix well before adding a little and a little flour to a smooth and relatively firm dough.
Let the gingerbread dough stand for a couple of hours or overnight in the fridge, then it is easier to work with. Emergency solution: 20 minutes in the freezer until the dough is cold.
Roll out the dough as thin as possible and stick out gingerbread with desired shapes. Divide into 2 baking trays with baking paper. Bake the gingerbread in the middle of the oven for 8-10 minutes. Baking time will vary from oven to oven, so stay tuned along the way until the edges are well golden.
Leave the gingerbread cookies on the baking tray for a while, then cool on a rack. When the gingerbread cookies have cooled, they become crispy. Store in a cake box.