The Christmas mixture you by no means knew you wanted; Clean Gingerbread Peanut Butter Caramel Sandwiches! More indulgent than your typical gingerbread cookies and nonetheless as festive as ever. Don’t fear, you continue to get to brighten your gingerbread males!
Wishing you all a really Merry Christmas!
Jess xx
Gingerbread Peanut Butter Caramel Sandwiches
Ingredients
Gingerbread:
4 ¼ cup wholemeal flour (1 cup for rolling)
2 tsp cinnamon
2 tsp floor ginger
1 tsp combined spice
2 tsp baking powder
Pinch of salt
1 cup rice malt syrup
½ cup coconut oil (melted)
1 tbsp honey or maple syrup
1 egg (crushed)
200g sugar free white chocolate for adornment
Sprinkles for adornment
Peanut Butter Caramel:
½ cup peanut butter
½ cup coconut oil (melted)
½ cup rice malt syrup
Pinch of salt
Method
For Gingerbread:
Preheat oven to 180°C and line baking trays with baking paper
In a big bowl mix 3 ¼ cup of flour, ginger, combined spice, cinnamon baking powder and salt frivolously.
In a separate bowl combine rice malt syrup, coconut oil, honey and salt till mixed and fold via 1 crushed egg.
Make a nicely within the centre of dry components and fold via liquid combination till a cookie dough texture is shaped. You might have so as to add additional flour, the dough mustn’t be moist if you roll your gingerbread.
Remove the cookie dough onto a flat, clear floor and knead it till it’s agency and dry. You might have so as to add additional flour. Roll out the gingerbread and use your cookie cutter shapes. Place on baking tray and bake for 8-10 minutes. Let cool
Melt sugar free white chocolate and dip half of your gingerbread cookie and add sprinkles. Repeat for every cookie.
For Peanut Butter Caramel:
Mix all components till a caramel texture is shaped.
Let cool within the fridge or freezer for 30 min – 1 hour till the caramel is agency.
Scoop the caramel and spoon it in between two gingerbread biscuits to create a sandwich. Store within the fridge and revel in!
