Sugar Free Christmas Cookies

Sugar Free Christmas Cookies - Gingerbread

• 135g butter, softened
• 1/2 cup dextrose powder
• 1/2 cup glucose syrup
• 1 egg yolk
• 2 cups plain flour, sifted
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon Bicarb Soda

Preheat oven to 170 degrees Celcius.

Beat butter and dextrose in a bowl with electric mixer, until light and creamy. Beat in egg yolk and glucose syrup.

Use a wooden spoon to fold in combined flour, spices and bicarb soda. Knead lightly until a smooth dough has formed. Shape into a disc and cover with plastic wrap. Chill in the refrigerator for 30 minutes.

Divide dough in half and roll out between 2 pieces of baking paper until about 5mm thick. Cut out shapes with cookie cutters. Repeat with the other half of the dough. Space cookies out on trays (they will spread a little).

Bake at 170 degrees Celcius for approximately 10 minutes or until lightly coloured. Allow to cool on trays a few minutes then transfer to a cooling rack. The gingerbread cookies will harden on cooling.

Sugar free Christmas Cookies - Gingerbread Buttons

• 135g butter, softened
• 1/2 cup dextrose powder
• 1/2 cup glucose syrup
• 1 egg yolk
• 2 1/2 cups plain flour, sifted
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon Bicarb Soda

Preheat oven to 170 degrees Celcius.

Beat butter and dextrose in a bowl with electric mixer, until light and creamy. Beat in egg yolk and glucose syrup.

Use a wooden spoon to fold in combined flour, spices and bicarb soda. Knead lightly until a smooth dough has formed. Shape into a disc and cover with plastic wrap. Chill in the refrigerator for 30 minutes.

Roll teaspoonfulls of dough into balls and gently press down onto baking sheets.

Bake approximately 10 minutes. Then cool on trays and when cool enough to nadle the tray you can move them to cooling racks to finish firming up. Makes 2 trays, depending on the size of ball you make.

Sugar Free Eggnog

• 4 eggs yolks
• 2 1/3 cups milk
• 1/3 cup dextrose
• 1 teaspoon pure vanilla extract
• 1 teaspoon rum or brandy flavouring
• 1 cup whipping cream

Have an ice bath ready by combining ice and cold water in your sink or a large bowl.

Beat the egg yolks with a whisk in a small bowl, until light and fluffy. Combine with the milk, dextrose, vanilla and flavourings in a medium saucepan.

Cook over medium heat, constantly stirring and scraping the bottom of the pan, until the mixture just starts to thicken and lightly coats the bottom of a spoon. Do not overcook or the eggs will scramble, and do not let it come to a boil!

Immediately place the bottom of the saucepan in the ice water bath (ie don't let the water get into your egg mixture). Stir the egg and milk mixture for 2 minutes, scraping down the sides and bottom of the pan as you stir. Mix in the cream. Transfer to a pitcher, cover and refrigerate for at least 4 hours before serving.

Sugar Free Eggnog Pancakes

• 2 eggs
• 1 cup milk
• 1/2 cup pouring cream
• 1 teaspoon brandy/rum flavouring
• 1 teaspoon vanilla extract
• 1/4 cup dextrose
• 1/2 teaspoon ground nutmeg
• 2 cups self-raising flour

Combine eggs, milk, cream, brandy, vanilla, dextrose and 1/4 teaspoon nutmeg in a large bowl. Whisk until frothy.
Sift flour over mixture. Whisk to combine.

Heat a non-stick frying pan over medium heat. Brush with melted butter. Pour tablespoons of batter into pan until pancake is desired size.

Cook for 2 minutes or until bubbles appear on surface. Turn and cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm.

Serve topped with whipped cream. Drizzle with maple syrup (or leave it out for sugarfree). Sprinkle with remaining nutmeg. Enjoy!