Halloween gingerbread cookies
These tasty gingerbread cookies are versatile for many occasions, low in potassium and phosphate, as well as free from phosphate additives.
Chef
Ingredients
100g unsalted butter
35g golden syrup
90g dark brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Β½ teaspoon bicarbonate of soda
225g plain flour
Icing
50g icing sugar
Water
Method
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Step 1
In a small pan over a medium heat, melt the butter, syrup and sugar, stirring occasionally. Remove from the heat.
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Step 2
In a large bowl, mix the ginger, cinnamon, bicarbonate of soda and flour together. Pour the melted butter mix on top of the dry ingredients and mix to form a dough. If the dough is too stiff, add a little milk. The dough will be fairly soft, but will set when chilled.
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Step 3
Roll the dough out between two sheets of baking paper, to about half a centimetre thick. Cut out into desired shapes, transfer to a baking sheet and put into the fridge for an hour.
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Step 4
Preheat the oven to 170Β°C / 150Β°C fan / gas mark 3 and cook the cookies straight from the fridge for 10-12 minutes.
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Step 5
Remove from the oven and place onto a wire rack to cool completely.
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Step 6
Make up the icing using the sugar with 1-2 tablespoons of water; it needs to be thick enough to pipe, so it will hold the design. Pipe your designs onto your cookies and allow the icing to set before serving.
Food facts
The sugar and flour are the main sources of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to reduce potassium in their diet.
This recipe is also low in phosphate and is free from phosphate additives, however it does contain some phosphate, mainly provided by the flour, therefore if you have been prescribed a phosphate binder you should take as directed.
This recipe is low in protein, therefore suitable for those advised to eat less protein.
This recipe has been kept as low in cost as possible, however you could consider omitting the cinnamon if that helps to lower the cost.
Use gluten-free flour.
Use a vegan spread rather than unsalted butter.
Although salt has not been added to this dish it is not low in salt, this is because it uses bicarbonate of soda (a source of sodium).
The dough can be kept in the freezer for up to 5 days. Once cooked and cooled, this recipe can be stored in an airtight tin for 4 days.
These cookies can be made all year for any occasion: Christmas tree decorations, Halloween cookies β use your imagination!