Gingerbread
Ingredients
For the dough
- 2 tbsp honey
- 180 g Lakanto Classic (divided into two parts)
(or Lakanto Golden if you prefer a deeper, brown-sugar flavour) - 1 tsp ginger
- 1 tsp cinnamon
- Pinch of nutmeg
- Pinch of salt
- 90 g butter
- 1 egg
- 500 g flour
- 1 tsp baking soda
For the icing (Powdered Lakanto substitute)
- 1 egg white
- 200 g Lakanto Classic, powdered
(Instructions provided below) - A few drops of lemon juice
- Sprinkles for decoration
Method
- In a heavy-bottomed pot, combine honey, butter, 90 g Lakanto Classic, and the spices. Heat over medium, stirring until smooth. Set aside to cool.
- In another bowl, whisk the egg with the remaining Lakanto. Add the cooled spice mixture and mix well.
- Gradually add the flour mixed with baking soda. Knead until the dough is smooth, soft, and not sticky. Chill in the refrigerator for about an hour.
- For the icing: Powder the Lakanto Classic in a blender. Beat the egg white with a pinch of salt, adding the powdered Lakanto gradually. Add lemon juice and continue beating until thick.
- Remove the dough from the refrigerator, roll it out to 3–4 mm, and cut out the gingerbread shapes.
- Bake at 160–165°C for 10–15 minutes, until the edges turn golden.
- Once fully cooled, decorate with the icing and sprinkles.
How to Make Lakanto Powdered
- Add Lakanto Classic into a blender or spice grinder.
- Blend on high for 20–30 seconds until it becomes a fine icing-sugar consistency.
- Let it settle before opening the blender.
