Step 1

Stir together the dry ingredients in a mixing bowl (hazelnut and almond flour, golden Lakanto, spices, bicarbonate of soda).

Step 2

Add the soft butter and whisk with an electric whisk until it resembles a crumb. In another bowl, beat the egg white until stiff, then fold through the dough with a spatula until just combined.

Step 3

Split the dough into 2 and roll between two sheets of greaseproof paper. Then chill in the freezer for 15 minutes. This is an essential step! The dough needs to be very cold so it does not stick to the cookie cutter and the cookies are firm enough to be transferred onto a baking tray.

Step 4

Preheat the oven to 350F / 180C / 160C fan.

Step 5

Remove the top sheet of greaseproof paper and cut out using a gingerbread man cutter. Use a knife or spatula to carefully lift onto a greaseproof lined baking tray. Re-roll any remaining dough until all the dough is used up.

Step 6

If you find the dough warms up too much to cut neatly again just pop back in the freezer.

Step 7

Bake for 10-12 minutes or until the edges are golden. Allow to fully cool before lifting from the tray and decorating.

Step 8

To make the icing, mix the sweetener with and water or cream in a small bowl with a spoon until smooth. Place into a piping bag with a fine nozzle or use a ziploc / disposable piping bag and finely snip off the end. Ice and allow to set for 30 minutes.