These cookies are a great alternative to your classic gingerbread, using minimal butter whilst still retaining that yummy gingerbread texture and spice. Best eaten straight out of the oven while still a little warm.
3/4 cup brown sugar
3 tbsp butter, softened
1/2 cup applesauce
1/3 cup golden syrup
3 1/2 cups plain flour
1 tsp baking soda
2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp allspice
1 tsp cinnamon
1 cup soft icing mixture
1 tsp butter, softened
1 tbsp milk
Coloured sprinkles to decorate
Beat sugar, butter and applesauce in a large bowl with an electric mixer until combined.
Add eggs and golden syrup, mix well.
Stir in baking powder and spices.
Gradually sift in flour. Mix until a soft, sticky dough forms.
Divide dough in two, wrap in cling wrap and refrigerate for 2 - 3 hours.
Preheat oven to 175 degrees.
Remove one lot of dough from refrigerator and divide into roughly 15 balls the diameter of a 50 cent coin. Place on lined trays, flatten slightly and bake for 10 minutes or until risen and golden. Once the first lot of dough is done, do the same with the second lot.
Cool on wire wracks.
Whilst gingerbread is cooling, mix icing mixture, butter and milk together to form a smooth, spreadable icing.
Spread a thin (or thick, depending on how sweet your tooth is!) layer of icing onto the gingerbread bites. This is easily done using the flat of a butter knife.
Top gingerbread bites with coloured sprinkles and serve.