Gingernuts are a classic and these spicy little numbers will not disappoint you or any sugar-holics you are feeding.
- Makes : 30
- Oven temperture : 180C (160C fan forced)
- Cooking time : 10 to 15 minutes
- Pan : 2 baking trays
- 150g butter
- 1/2 cup The Sugar Breakup Dextrose
- 1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
- 1 tablespoon of ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon bicarbonate of soda
- 1 tablespoon boiling water
- 2 cups (300g) plain flour, sifted
- Preheat oven to 180C (160C fan forced). Line 2 baking trays with non-stick baking paper
- Place butter, dextrose, golden rice malt syrup, ginger and cinnamon in a saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost boiling then remove from the heat
- Pour the butter mixture into a large bowl and allow to cool slightly
- Dissolve the bicarbonate of soda in the boiling water then stir into the butter mixture. Add plain flour and stir until well combined
- Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. Leave plenty of room for each to spread.
- Bake in preheated oven for 10-15 minutes or until a medium brown colour. Remove from oven and cool on the trays.
That sure sounds gingery!
Yes they are! If this recipe is too gingery for you, then reduce the ground ginger to ½ a tablespoon.
So far this is the only fructose free recipe my 5 year old has liked. He is a gingernut freak! So Its definitely a compliment. Going to try some with just cinnamon for something a bit different. Actually my 2 year old likes them too, she usually won’t eat the store bought ones so this is a great recipe and its super easy to make as well!
I have been using this recipe since going sugar free how would I make this recipe suitable for ginger bread men?
Hi there, can you use coconut sugar instead of the Dextrose and argave instead of the malt syrup? Thanks
We specialise in low fructose or fructose free products and recipes. Unfortunately coconut sugar has as much fructose as regular sugar (about 50% fructose/50% glucose) and agave can be as much as 90% fructose! To understand why we avoid these sweeteners check out our Quit Sugar page https://thesugarbreakup.com/quit-sugar/
Would these work with a gluten-free flour blend (or other gluten-free option)?
Hi Jo, We haven’t tried them yet with GF flour. If you do please let us know how they turn out. Thanks Julia
These look very good. I enough the way you cook. Congrats on kicking sugar!! Have a great day, Laurie.
Thanks Laurie! We like to keep things simple but also delicious!