Low-Carb Decorated Gingerbread Cookies

Step 1Prepare all ingredients. In low-carb baking it's always best to use a kitchen scale for best results.

Step 2Mix all of the dry ingredients into a large mixing bowl. Melt the butter and add it, along with the eggs, vanilla and yacon syrup to the mixing bowl.

Step 3Beat on low until a soft dough forms. Tip out onto a sheet of cling-wrap and shape into a thick disc. Refrigerate for two hours or overnight.

Step 4Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove dough from fridge and divide into three or four sections.

Step 5Working on one piece of dough at a time and storing the remainder in the fridge, roll out between two sheets of silicone mat or parchment paper until about ¹/₂ cm (¹/₄ inch) thick. Cut cookies out using your choice of designs. Repeat with remaining dough. Depending on the size, you'll make 30 to 40 cookies. If the dough starts to feel a bit soft and difficult to handle, just pop it back in the fridge for five minutes or so.

Step 6Bake for between 8 and 12 minutes, depending on the size of the cookies. Set on to cooling racks until cool.

Step 7To make the icing, sift the powdered sweetener into a mixing bowl and add the egg white and lemon juice. Mix on low until combined the beat until smooth.

Step 8To test your consistency, do an eight-second test; trace a pattern in the top of the icing with a knife and then count down the seconds until it disappears back into the surface. Eight seconds will give you perfect piping consistency. If you need it thinner, add a very small amount of water at a time.
Tip: To get the frosted look, I used a shallow plate of xylitol crystals and put the fresh piped cookies face down in the crystals.

Step 9Set aside to harden at room temperature.

Step 10Store in a covered container, for up to a week, or freeze for up to 6 months.