The Low FODMAP Gingerbread Recipe of this week is
Gingerbread Cookies
featuring FODMAP Friendly certified Lo-Fo Pantry Plain Flour
A great recipe to get into the festive season! We can’t believe it’s nearly Christmas time!
To make 25 cookies, you will need:
Cookies
- 125g butter
- 1/2 cup brown sugar
- 2 tsp orange rind
- 1 egg
- 1/2 cup maple syrup
- 2 1/2 cups Lo-Fo Pantry Plain Flour
- 1 tbp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking powder
Icing
- 1 egg white, lightly beaten
- 1 cup icing sugar
Preparation:
Step 1
Preheat the oven to 170°C/150°C fan-forced. Line two baking trays with baking paper.
Step 2
Using electric beaters, beat butter and sugar together until light and creamy. Add orange rind, egg and maple syrup and beat until smooth.
Step 3
Fold in flour, ginger, cinnamon and baking powder. Turn onto a lightly floured surface and knead until smooth.
Step 4
Press dough into a disc. Cover with plastic wrap and chill for 30 minutes.
Step 5
Roll dough out between two sheets of baking paper until 4mm thick. Cut into desired shapes with a cookie cutter.
Step 6
Place on baking trays and bake in oven for 8-10 minutes or until golden and cooked. Cool on wire racks.
Step 7
Place egg white in a large mixing bowl. Using electric beaters, beat until soft peaks form. Gradually whisk in icing sugar and beat until stiff peaks form.
Step 8
Spoon into piping bags or clip lock bags to pipe. Cut a tiny corner off clip lock bag to pipe.
Step 9
Pipe the icing onto the biscuit in a design of your choosing. Let the icing set before serving.
Enjoy!
Certified Product Used In This Recipe
Lo-Fo Pantry Plain Flour
Lo-Fo Pantry products are available at Coles and Woolworths in Australia.
Visit the Lo-Fo Pantry website to see their full range of FODMAP Friendly products!
