Please note that while this recipe is free from refined sugar, it does use rice malt syrup, which is still a sugar (although it is free of fructose) and it can impact your blood sugar levels. If this is an issue, please consider an alternative ingredient like erythritol or stevia (but not honey, agave or maple syrup!)
I’m back! And it’s time for the Great British Bake Off! And although I’m over a week late on this one, I really enjoyed last week’s gingerbread challenge. I’ve never made gingerbread before, so I figured: why not a challenge of my own? Gingerbread cookies! Cookies are always notoriously difficult to achieve without sugar, and with these I did use rice malt syrup (which is a sugar, but free from fructose) to get some of that delicious Maillard reaction going. And they totally worked!
My one tip for these would be: careful with the cloves. The first batch I made only had half a teaspoon of ground cloves, but the flavour was still overwhelming. If you’re not keen, either go light or leave them out altogether. And with that: LET’S GET OUR GREAT BRITISH BAKE ON.
And that’s all it takes for some deliciously warming gingerbread cookies! And two dozen of them! What am I – American?!
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
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