English Ginger Cookies

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English Ginger Cookies
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Health Score:
48 / 100
1 hr
ready in 2 h.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie59 cal.(3 %)
Protein1 g(1 %)
Fat3 g(3 %)
Carbohydrates7 g(5 %)
Sugar added3 g(12 %)
Roughage0.2 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.2 mg(2 %)
Vitamin K0.2 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.2 mg(2 %)
Vitamin B₆0 mg(0 %)
Folate4 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium17 mg(0 %)
Calcium5 mg(1 %)
Magnesium1 mg(0 %)
Iron0.2 mg(1 %)
Iodine1 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids1.7 g
Uric acid2 mg
Cholesterol27 mg
Complete sugar3 g


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
How healthy are the main ingredients?
sugarWhipped creamginger

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.