The deliciously comforting aroma created when baking these stars really adds to the festive spirit of Christmas. They are crisp on the outside and slightly softer on the inside – just as gingerbread should be! However, they don’t contain insulin-spiking flours or sugars.
Makes between 18-22 biscuits
Approximate nutrition per biscuit: 122kcal / 10g fat / 1.6g saturated fat / 4.2g carbs / 1.3g fibre / 2.9g net carbs / 3.8g protein
- 300g almond flour / finely ground almonds
- 2 tablespoons grass-fed ghee / butter
- 2 medium free-range eggs, I use Clarence Court
- 30g hardwood birch xylitol (or sweetener of choice)
- 2 teaspoons water (omit if using honey or other syrups)
- 5 teaspoons ground ginger
- 10g fresh ginger, finely grated
- 1½ teaspoons ground cinnamon – add more if you like the taste!
- ½ teaspoon baking soda
- Preheat the oven to 180°C / 350°F / gas 4.
- Blitz the xylitol in a spice grinder until it becomes powdery, resembling icing sugar. Do so in stages so that it doesn’t melt and create a gooey mess.
- Transfer the xylitol to a bowl and combine with the water.
- Mix the almond flour, ginger, cinnamon and baking soda in a large mixing bowl.
- Melt the ghee and stir into the dry ingredients, along with the xylitol mixture.
- In a separate bowl, beat the eggs before adding them to the gingerbread mixture. Mix well.
- Cover the bowl and place into the fridge for at least an hour to firm-up.
- Flatten the mixture to roughly between 1 and 1½cm. Cut out desired shapes. It is quite a wet mixture so use your hands to press it down before using a cutter.
- Place onto some baking parchment on a tray and put into the oven.
- Bake for 20-24 minutes.
- Serve with a dusting of xylitol. Blitz in a spice grinder to achieve a more powdery form, similar to icing sugar.
Please take care: Xylitol is toxic to dogs and other pets so please don’t share these treats with your furry friends, no matter how longingly they stare at you.