Directions

1. Preheat oven at 160°C and line a flat baking tray with baking paper.

   

2. Combine cookie mix, ginger, allspice and erythritol in a bowl.

   

3. Add melted butter and egg, and combine well - continue mixing and kneading into a dough ball.

4. In between two pieces of baking paper, firstly flatten your dough ball with your hands, then using a rolling pin, roll out the dough to approx 5 mm.

   

5. Cut out your cookies and place onto the lined tray.

   

6. Bake for 10 minutes or until golden. If you prefer soft and chewy bake for 8 minutes. If you do this they will be very soft when they come out of the oven, but will still firm up on cooling. If you want that biscuit "snap" on your low carb gingerbread men, then bake for 12 minutes. They will still be soft when they come out but will firm up. Allow to cool before icing.

   

Icing your gingerbread men

1. Icing was purchased from Woolies and a packet of mini m&m's.

2. Pipe onto your cookies and dress with the red or green buttons. (m&ms)

   

3. The nutritional info include the decorations. If you wish to save even more carbs you could leave off the mini MM's, or swap out to a lower carb decoration.