Gingerbread Men
Servings | 12
Estimated POINTS® value per serving | 1.5
Servings | 12
Estimated POINTS® value per serving | 1.5
175 g self raising flour
1 1/2 teaspoon ground ginger
90 g Van Den Bergh Flora Light
11 tablespoon Tate & Lyle Splenda low Calorie Sweetener Granular
3 tablespoon apple sauce
1 medium egg yolk
1/2 teaspoon vanilla essence
1. Preheat oven to Gas 4
2. Sift flour and ginger into bowl. Rub in margarine until it represents breadcrumbs.
3. Stir in Splenda granular making sure that it is evenly distributed.
4. Add apple puree, vanilla essence and egg yolk, cutting through using a knife, then bring together to form a soft dough, using your fingers or a spoon.
5. Lightly flour a work surface and roll the dough to 1/2cm - 1/4" thick and use a gingerbread cutter to make approximately 12 men. Place on a non-stick baking sheet and bake for 12-15 mins until golden. Cool on the tray.
6. Store in an airtight container for 1-2 days.
1 1/2 teaspoon ground ginger
90 g Van Den Bergh Flora Light
11 tablespoon Tate & Lyle Splenda low Calorie Sweetener Granular
3 tablespoon apple sauce
1 medium egg yolk
1/2 teaspoon vanilla essence
1. Preheat oven to Gas 4
2. Sift flour and ginger into bowl. Rub in margarine until it represents breadcrumbs.
3. Stir in Splenda granular making sure that it is evenly distributed.
4. Add apple puree, vanilla essence and egg yolk, cutting through using a knife, then bring together to form a soft dough, using your fingers or a spoon.
5. Lightly flour a work surface and roll the dough to 1/2cm - 1/4" thick and use a gingerbread cutter to make approximately 12 men. Place on a non-stick baking sheet and bake for 12-15 mins until golden. Cool on the tray.
6. Store in an airtight container for 1-2 days.
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