Carob Gingerbread Cookies – Delishar

Christmas is coming!!!!! I am extremely excited about Christmas because it is my favourite time of the year. Everybody is in a jolly and generous mood. The kids are all behaving extra nice because Santa and his elves are watching who goes on the good list and who on the bad. But most of all, it’s a time where family and friends get together and catch up over good food. 

Talking about good food, how do you define good food? Food that taste good? Food that is good for you? Or both? For me, it has to be a good balance between the both. And this recipe that I’m sharing with you today is the perfect example of one that taste delicious, is much better for your body, and absolutely gorgeous to look at too! They make awesome gifts, or even X’mas tree ornaments! 



These gingerbread cookies are made out of Carob Syrup from Forever Young Pte Ltd, instead of molasses made out of refine sugar. I also added some Roasted Carob Powder to the mix for more added goodness. Honestly, I feel that the flavour profile of carob goes amazingly well with the warm gingerbread spices! 


What is Carob? It is a tropical pod with sweet caramel-like edible pulp. Personally, I can only describe the taste of Carob a cross between maple syrup, sweet dates, and gula melaka. It is most often used as a substitute for cocoa, perhaps because of the similarity in colour. Most recipes can be substituted one-for-one. However, it contains 1/3 less calories as compared to standard chocolate! Plus Carob is naturally sweet so less refine sugar is needed to sweeten your bake products.

Carob is listed as one of the ultimate superfood along side acai berries, chia seeds, ginseng etc. Benefits of consuming carob includes:

  • Lower cholestrol
  • Regulated blood sugar
  • Weight loss
  • Decreased stomach problem
  • No caffeine
  • No gluten
  • Low amount of fat and sugar
  • High antioxidants
  • High in fiber
  • Curbs sugar craving


Carob is also an excellent source of vitamins such as A, B2, B3, B6, and D. Great for skin and eye development! As well as minerals such as copper, calcium (3 times as much as milk!), manganese, potassium, magnesium, zinc, iron, and selenium. Adding Carob in your diet can also help to reduce the risk of heart disease and ease stomach issues. Carob is rich in protein which helps to keep you more satiated, decreasing chances of cravings and snacking between meals.


What’s more, Carob is stimulant-free. So no worries about caffeine and theobromine with the little ones, or people who may be sensitive to caffeine. Because Carob is naturally sweet, it means I get to use lesser refine sugar. With all that added health benefits, I feel so much better about giving my girls these delicious healthier treats!

My girls were over-joyed when they saw me making these gingerbread cookies. The husband was equally ecstatic as well. The girls took a bite and exclaimed, “Mom, you make the best gingerbread men ever!! They are so yummy!” and the husband said, “Wow! These are really good!”. Half the batch was gone in the same day. I hid the other half. lol!


Check out Forever Young Enterprise for more carob recipes like ogura cakes, smoothies  if you would like to know how you can use carob products in your baking. The carob products they carry are gluten-free, nut-free, dairy-free, caffeine-free, non-GMO, and Halal certified. All their carob products have no added sweetener, and are suitable for consumption by diabetic patients because of their low glycemic index value (GI value of only 15!) and low glycemic load value (GL).


In collaboration with the good people at Forever Young Enterprise, the distributor of these amazing Australian certified organic carob products, I am hosting a giveaway of 2 sets of Carob Gingerbread Cookies Hamper. Each winner will receive full sized roasted carob powder, a bottle of carob syrup, cookie cutters, and all full sized ingredients that you’ll need to create these delicious cookies!! 

Visit Forever Young to find out more about Carob products, or purchase some of this amazing superfood. To take part in the giveaway, simply complete the widget below.

a Rafflecopter giveaway

This giveaway ends on Monday, Nov 28, 2016 at 11:59 p.m. Singapore time (GMT+8).  There will be 2 winners selected by and will contacted by email. Each winner will receive 1 set only. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will be directed to Forever Young Enterprise for collection/delivery; therefore, it is open to Singapore entrants only. This giveaway is sponsored by Forever Young Enterprise Pte Ltd.


Carob Gingerbread Cookies


Yields about 45 2.5” tall cookies

  • 420 g All-purpose flour
  • 100 g Brown sugar
  • 35 g Carob powder
  • 1 Egg
  • 86 g Unsalted butter softened
  • ½ tsp Baking soda
  • tsp Baking powder
  • ½ cup Carob syrup
  • 1 tbsp Ginger powder
  • 2 tsp Cinnamon powder
  • ¼ tsp Ground cloves
  • ¼ tsp Salt
  • 2 tsp Vanilla extract
  • 1 pack royal Icing mix Red Man from Phoon Huat
  • More flour for dusting
  • Sift together flour, baking powder, baking soda, cinnamon, clove, ginger, and salt into a large mixing bowl.

  • In your mixer, beat together butter, brown sugar, egg and vanilla extract until combined.

  • Pour in the carob syrup and beat for 30 seconds.

  • With mixer on medium low, gradually add in flour mixture.

  • Beat until combined, scraping down the sides to ensure everything is mixed in together.

  • The dough will be quite soft, but it will firm up after resting.

  • Divide dough into 2 and place each dough on a cling wrap.

  • Wrap it up, and set the dough aside for 2 hours (don’t skip this!) for the flavour to develop and for the dough to firm up.

  • You can prepare dough the night before and place it in the fridge overnight.

  • Dough can also be prepared about 4 days in advance.

  • When ready to cut out the cookies, preheat the oven to 180°C.

  • Place dough between 2 sheets of baking paper.

  • Then roll out to ¼ inch thick using a rolling pin.

  • If the dough is too sticky, simply dust it with flour to make it workable for you.

  • Cut out gingerbread cookies, and gently remove the edges.

  • Transfer parchment paper with cookies on top to baking tray and bake for 7-9 minutes.

  • Bake longer if you like crispy gingersnap like cookies, and shorter baking time if you like softer cookies.

  • Continue rolling and cutting with the rest of the dough, baking one sheet at a time.

  • Transfer baked cookies onto a wire rack to cool completely before icing.

  • Prepare Royal Icing following package instructions. Tint if desired and decorate away!

  • Allow icing to dry completely before storing in individual baggies or air-tight containers.



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Pumpkin Spiced Gingerbread Loaf – Delishar

Before I get to talking about this recipe, I’d like to share some exciting news! I’ve mentioned that I have been busy working on something that’s really exciting but I could not reveal what it was. So today is the day that I can finally let the cat outta the bag! I have written a COOKBOOK!

Yes, Delishar has been asked to published a cookbook with many new and exclusive recipes that were developed specially for this cookbook. The book features more than 40 recipes, sections where I share with you my kitchen tips & tricks, and also how to plan your meals to minimize food wastage. I’ve also had the opportunity to do my own food styling, and photography. So yes, the content of the whole book has been done with love by yours truly, and dedicated to all of you who has been so supportive of my cooking blog! Thank you, without you this would not have been possible.


‘Daily cooking with Delishar’ is currently ready for pre-order from Kinokuniya webstore. They are currently offering a 20% off flash sale from until 30 Nov for all books on their webstore. That includes my title! So pre-order my cookbook today. 🙂


If you are ordering after 30 Nov, Kinokuniya is offering a 10% off pre-order deal for my book. Provide the discount code “DELISHAR” upon checkout on their webstore. This 10% off pre-order deal ends 15 January 2017.


Let’s move on to the cake. The moist gingerbread cake loaded with pumpkin puree and fragrant warm spices. The husband, and the girls loved it so much it was gone in 2 days. The cream cheese frosting goes so beautifully with the flavours of the cake. It is tough to put into words how this cake actually taste like, but I have to say it taste a lot like Christmas. 🙂

This recipe have been created with the intention of a one cake fit all kind of recipe. Keeping in mind Halloween, Thanksgiving, and Christmas. A mom got to be efficient right? lol. Serve it at room temperature if you like a softer cake with softer frosting. Serve it chilled to have a firmer overall texture. I like mine at room temperature. What about you?

You can have the ingredients for this recipe pre-portioned and delivered to your door-step, so you as to save you the time and effort from shopping and measuring ingredients. Head to Cookit SG to purchase your Cook Kits.  


Spiced Pumpkin Gingerbread Loaf


Makes a 8×4 loaf tin

  • 125 g Plain flour
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Ground cloves
  • 1 tsp Cinnamon powder
  • ¾ tsp Ginger powder
  • ¼ tsp Salt
  • 75 g Brown sugar
  • 75 g White sugar
  • 1 tsp Vanilla extract
  • 85 g Unsalted butter softened
  • 212 g Canned Pumpkin
  • 1 Egg


  • 57 g Cream Cheese
  • 43 g Unsalted butter
  • 1/2 tsp Vanilla extract
  • 188 g 1.5 cups Icing sugar
  • 2 tbsp Milk
  • Pinch of salt
  • Preheat oven to 165C.

  • In a mixing bowl, add flour, baking powder, bakig soda, cloves, cinnamon, ginger, and salt together.

  • Grease loaf pan with baking spray with flour.

  • In your mixer, beat butter and sugars until combined.

  • Then add vanilla extract, and egg to beat until light and fluffy.

  • Add in pumpkin, and mix until just combined.

  • Add in flour mix in 3 parts and mix until just combined.

  • Pour batter into tray and smooth out top with the back of a spoon.

  • Bake for 55-65 minutes or until a skewer/knife inserted comes out clean.

  • Cool in pan for 10 minutes then turn it out onto wire rack to cool completely.

  • To make frosting, beat cream cheese and butter in your mixer until combined.

  • Then add in vanilla and gradually add in icing sugar while mixer is running.

  • Drizzle in milk 1 tsp at a time until desired spreadable consistency.

  • When cake is completely cooled, frost the top of the cake with cream cheese frosting.

  • Enjoy immediately, or allow icing to set in the fridge for an hour.


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