We love these little festive sugar free gingerbread cookies. They’re easy to make and perfect for kids to get involved with creating the shapes and decorating. They also taste great.
MAKES: 12-24 cookies depending on the sizes and shapes you choose
You will need
1 x Noshu 99% Vanilla Velvet Cake Mix
1 x Noshu 95% Sugar Free White Choc Baking Chips (to decorate)
1 tbsp ginger powder
3½ tsp allspice
1½ tbsp cinnamon
1 tsp bicarb soda
1 egg yolk
Place cubes of butter into a pan and melt on a medium heat. Let this cook and bubble for about 5 minutes until it becomes a deep amber colour, but not burnt.
Meanwhile, mix the dry cake mix and all the spices in a large mixing bowl, until spices are evenly incorporated.
Whisk bicarb soda into the warm butter, then pour into the dry mix, folding the mix until mostly incorporated.
Add the egg and egg yolk then mix until completely incorporated.
Wrap cookie dough in some glad wrap and chill in the fridge for at least 30 minutes. While chilling preheat oven to 140°C.
Once chilled, place cookie dough between two sheets of baking paper and roll out with a rolling pin until even and flat.
Cut out cookies in whatever shapes you like and bake in oven for 12 minutes (this may vary depending on the size of your shapes. (If large, bake a little longer. If tiny, bake a little less)
Melt some Noshu 95% Sugar Free White Choc Baking Chips in the microwave and apply using a small piping bag for best results.
Once applied, allow icing to set and enjoy!