Your favourite crisp gingernut Christmas cookie with sugar-free icing!

Serves: 12 cookies |20 Minutes Prep |18-22 Minutes Bake


  • ½ Cup Unsalted Butter
  • ½ Cup Lakanto Monkfruit GoldenSweetener
  • 1 Whole Egg
  • 2 Cups of Self Raising Flour
  • 4 tsp Ground Ginger
  • 1 tsp Bicarb


  1. Mix all the dry ingredients together.
  2. In a bowl mix the butter and sweetener until soft.
  3. Add in the dry ingredients and mix until a bread crumb consistency is reached.
  4. Next add the whisked egg mix until the it forms a loose dough.
  5. Next roll out to approx. 3mm and use your favourite cookie cutter to make your cookies.
  6. Place on a non stick tray and cook for 20 minutes approx. until golden.
  7. Then once cooked and cooled blend 50g of Classic Monkfruit until it is a powder form, then add a small amount of egg white and use a little food colour until you have the colour you like.
  8. The consistency should be slightly runny.
  9. Pour this over the cookies and allow to dry.

Recipe thanks to Lakanto Australia.