Diet gingerbread
12 servings
60 minutes
Dietary gingerbread cookies are tender and aromatic treats that harmoniously combine spicy spices and sweet notes of honey. This recipe comes from Austrian cuisine, known for its traditional pastries but adapted for healthy eating by using rice and corn flour instead of wheat flour. Ginger adds a slight spiciness to the cookies, while cottage cheese makes them soft and airy. The glaze made from stevia and dry milk adds an elegant touch, allowing for festive decoration of the cookies. These gingerbreads are perfect with tea or coffee, creating a cozy atmosphere for a winter evening. They are not only delicious but also healthy as they contain minimal sugar. The uniqueness of this dessert lies in the combination of traditional flavor with a modern approach to dietary nutrition, making it an excellent choice for those mindful of their diet.
1
For the test: mix both types of flour with all spices (carob, ground ginger, cinnamon, nutmeg, coriander, cloves), baking soda, vanillin and 3 tablespoons of stevia.
- Corn flour: 100 g
- Rice flour: 130 g
- Cocoa powder: 1 teaspoon
- Ground ginger: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Ground cloves: 0.5 teaspoon
- Soda: 0.5 teaspoon
- Vanillin: pinch
- Stevia extract: 4 tablespoons
2
In a separate bowl, add 2 whole eggs, grated ginger, and 1 tsp of lemon juice to the cottage cheese and mix with a mixer.
- Cottage cheese: 200 g
- Grated ginger: 1 teaspoon
- Lemon juice: 1.5 teaspoon
- Chicken egg: 1 piece
3
Pour liquid honey into the cottage cheese-egg mixture and mix thoroughly again.
- Honey: 3 tablespoons
4
Gradually add the dry mixture to the liquid, mixing thoroughly with a mixer; the dough should be quite thick. Finally knead it by hand, shape it into a ball, place it in a bag, and leave it in the refrigerator for 1 hour.
5
Roll out the rested dough on a floured surface to a thickness of 5 mm.
6
Cut out cookies by any available method (using special cutters or a regular glass)
7
Line the baking tray with parchment paper (I didn't grease it with oil and the cookies stuck a bit, so you can grease the sheets with 1 tsp of olive oil)
- Vanilla extract: to taste
8
Place the cookies on paper and bake in a preheated oven at 180°C for 10-15 minutes (check for browning, depending on the thickness and size of the cookies).
9
For the glaze: grind 1 tablespoon (to be precise, I used 2 teaspoons) of stevia in a coffee grinder to a fine powder.
- Stevia extract: 4 tablespoons
10
In a clean, degreased dry glass bowl, start beating the egg white of one room temperature egg at low speeds (I started with a fork and switched to a mixer when the white foamed up).
- Egg white: 1 piece
11
When the mass turns white, thickens but still doesn't hold shape — gradually add powdered stevia while continuing to whip
- Stevia extract: 4 tablespoons
12
Add starch
- Cornstarch: 0.5 teaspoon
13
Then add 0.5 tsp of lemon juice and 1 drop of vanilla flavoring (optional), continuing to whisk.
- Lemon juice: 1.5 teaspoon
- Vanilla extract: to taste
14
Add 1 tablespoon of dry milk and whisk until you achieve a homogeneous consistency.
- Dry milk: 5 tablespoon
15
I divided the icing into 2 parts and mixed one part with red food coloring.
16
Put the icing in a pastry bag (thick bag, medical syringe without a needle) and apply it to the cooled gingerbread (I had a Valentine's Day theme).
17
Thickly applied glaze may spread, but it dries well.