English Ginger Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 59 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 17 mg | (0 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 1 mg | (0 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 3 g |
Ingredients
- for brushing
- 2 Tbsps Whipped cream
- for the cookies
- 15 grams ginger
- 250 grams Pastry flour
- 120 grams sugar
- 2 packets Vanilla sugar
- 3 egg yolks
- 75 grams cold butter (cubed)
- 125 grams Crème fraiche
Preparation steps
Peel and finely grate the ginger root. Combine the flour, sugar, vanilla sugar and grated ginger in a large bowl. Add the egg yolk and crème fraîche and distribute the butter over the top. Mix everything together using a pastry cutter or two forks, then quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for about 1 hour.
Roll the dough out onto a floured surface to about 3-4 mm (approximately 1/10 inch) thick. Cut into scalloped rectangles about 6 x 4 cm and 5 x 3 cm (approximately 2.5 x 1.5 inches and 2 x 1 inches) using a cookie cutter. Place the cookies on a baking sheet lined with parchment paper. Make several indentations on each cookie using a small wooden stick and brush with the whipping cream. Bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection) for 13-15 minutes, until golden brown. Remove from the oven and cool on a wire rack.
