Sugarfree Ginger Honey cookie recipe

Would you like to prepare for the Holidays in advance? Are you looking for a diabetic friendly, healthy, yet toothsome recipe? Here’s a great, sugar-free, super-delicious cookie recipe that you can bake at least 1 week before Christmas, as it can be kept!

Cook time: 15 minutes

Yield: 2 and a half dozen

Ingredients:

• 3 tsp Bolero Cinnamon
• 3 tsp Bolero Ginger
• 3 tsp Bolero Vanilla
• 3 tsp Bolero Honey
• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup salted butter, softened
• 1/4 tsp nutmeg
• 2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cloves

How to prepare:

1. Mix the flour with the nutmeg, Bolero Cinnamon, Bolero Ginger and Honey, salt, baking soda and cloves in a bowl, then set aside.
2. Blend butter and Bolero Vanilla together until fluffy.
3. Beat in the egg and mix it until it is dissolved.
4. Stir in the flour mixture until blended.
5. Cover the batter and refrigerate for 1 hour.
6. Shape the dough into balls of about 1 tbsp size.
7. Place the dough balls a little apart in a lightly greased baking pan.
8. Bake the balls at 180ºC for approximately 12 minutes or until the cookies become light brown around the edges.
9. Remove the cookies from the baking pan and cool them.
10. Cover them with butter-paper.

You can store the cookies in an airtight container for up to 1 week (in a refrigerator for 2 weeks).