Valentine iced gingerbread heart biscuits

These tasty gingerbread cookies are versatile for many occasions, low in potassium and phosphate, as well as free from phosphate additives.
These tasty gingerbread cookies are versatile for many occasions, low in potassium and phosphate, as well as free from phosphate additives.
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
50g icing sugar
Red food colouring
Water
In a small pan over a medium heat, melt the butter, syrup and sugar, stirring occasionally. Remove from the heat.
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.
Roll the dough out between 2 sheets of baking paper, to about half a centimetre thick. Cut out into heart shapes, transfer to a baking sheet and put into the fridge for an hour. The heart-shaped cookie cutter used at Kidney Kitchen was around 6cm in height.
Preheat the oven to 170Β°C / 150Β°C fan / gas mark 3 and cook the cookies straight from the fridge for 10-12 minutes.
Remove from the oven and place onto a wire rack to cool completely.
Make up the icing using the icing sugar mixed with the desired amount of red food colouring, plus a few drops of water so that the icing is thick enough to pipe and hold the design. Pipe your designs onto your cookies and allow the icing to set before serving.
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!
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