Gingerbread
Recipe highlights
Total cooking time:
25 min
Category:
Low Protein Diet - Exchange value 0*
Servings:
8
Ingredients**
- 100g butter
- 50g light muscovado sugar
- 150g Loprofin Mix plus extra for dusting
- 1 tbsp black treacle
- 1 tsp ground ginger
- ½ tsp baking powder
Method
- Preheat the oven to 150°C
- Place the butter and sugar in a mixing bowl and beat well
- Stir in the Loprofin Mix, black treacle, ginger and baking powder to form a manageable dough (if necessary, add a small amount of water)
- Transfer the dough to a surface lightly dusted with Loprofin Mix and knead for approximately 30 seconds
- Roll out the dough until its ½ cm thick and use a cutter to cut out the gingerbread men. (Re-roll and lightly knead the trimmings to use the remaining dough)
- Transfer to a baking tray and bake for 10–15 minutes or until they are a pale golden colour
- Carefully remove the biscuits from the tray and cool fully on a wire rack
- Decorate using royal icing
Chef tips
- You can use this biscuit recipe for gingerbread houses and can decorate using royal icing (see the icing page for recipe)
- Gingerbread houses are a great Christmas time treat great to make with the kids and decorate together using low protein sweets
- You can freeze the biscuit dough until needed for up to 3 months