This recipe is for gingerbread cookies that I first made around Christmas 2015 when I was on an abstinence diet plan. This recipe contains 30 g of fresh wheat germ.
Ingredients:
- 30 g wheat germ
- 20 g egg
- 2 tbs sugar free sweetener i.e. Canderel
- 1 tsp gingerbread spicemix (cinnamon, ginger, ground cardamom, ground clove, and sugar free sugar substitute i.e. xylitol.
- 5 g butter
- Sugar free vanilla syrup / Brow sugar og cinnamon síróp
- 1 tsp sesame seeds
- 1/4 tsp baking powder
Instructions:
Mix all the dry ingredients well together. Break an egg into a separate bowl and mix lightly. Weigh 20 g of the egg into the bowl with the dry ingredients. Soften the butter in a microwave and add to the blend along with the vanilla syrup.
Mix the dough well together with a spatula and then place it on a greased multi-use baking sheet: Use a plastic sheet (i.e. clear plastic bag) and place on top of the dough. Use a rolling pin or your hands to roll the dough out into ca. 1/2 cm thick layer.
Use cookie cutters (i.e. hart shapes) to cut out the dough until you’ve use up all of the dough.
Bake for 10 minutes in a 200°C warm oven. Flip the cookies and bake on with the other side facing up for an extra 3 minutes.
