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Low Sugar Gingerbread Men
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Servings: 24 -36, depending on the size of your cutter
Ingredients
For the Cookies:
  • 1 and 1/2 cups (200g) plain flour (or use 1 and 2/3 cups/200g gluten free flour blend*)
  • 2/3 cup (100g) ground almonds
  • 1 tsp bicarbonate of soda (baking soda)
  • 2 and 1/2 tsp ground ginger
  • 1/2 tsp ground mixed spice
  • 1/4 tsp ground cloves, optional
  • 1/2 cup (120g/1 stick) unsalted butter or coconut oil
  • 1/2 cup (100g) xylitol (try to use a little less each time you make these - if you want a little more snap and don't mind a bit more sugar, use 1/4 cup/50g of a sugar-stevia blend if you like)
  • 1 tsp molasses
  • 2 tbsp rice syrup, optional, but recommended for a bit of added colour and sweetness
  • 2-4 tbsp milk (dairy or non-dairy) if needed, to bring the dough together
For the Icing (optional):
  • 1/4 cup (50g) xylitol
  • pinch of cornflour (cornstarch)
  • 1/2 tsp sugar free vanilla extract
  • 1-3 tsp milk (dairy or non-dairy), to make a thick paste
Instructions
  1. Mix the flour, ground almonds, bicarbonate of soda and ground spices together in a bowl.
  2. Over a low-medium heat, heat the other ingredients (except the milk) in a saucepan until everything is melted and the xylitol dissolved.
  3. Pour the wet ingredients into the dry and mix to form a dough, using a little milk if needed to make a soft but not sticky dough.
  4. Press into a disc shape and wrap in cling film, then chill in the fridge for 10 mins.
  5. Preheat the oven to 180C/350F/gas 4.
  6. Roll the dough out and cut shapes, placing them on baking-paper-lined baking trays. Refrigerate again for 5-10 mins.
  7. Bake in the preheated oven for 15 mins, or until the biscuits are just starting to go a deep golden colour on the edges. Allow to cool completely.
  8. Meanwhile, make the icing: blitz the xylitol and cornflour in a coffee grinder until it resembles icing (confectioner's) sugar. Mix with vanilla extract and just enough milk to make a smooth, thick icing.

  9. Ice the biscuits to your liking (you could use melted 85-90% dark chocolate instead, or leave un-iced if you prefer) and allow it to set before serving.

Recipe Notes

You could also use the icing simply as "glue" for things like fruit, nuts or chocolate chips/cacao nibs. Alternatively, you could use melted chocolate to decorate.

*You can use a shop-bought blend, but I like using this one.