Ginger and Cashew Cookies
(Percentage of daily recommendation)
| Calorie | 47 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 33 mg | (1 %) | ||
| Calcium | 3 mg | (0 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 2 g |
Preparation steps
Chop half of the candied ginger finely. Mix the flour with the cashewnuts, chopped candied ginger and sugar in a bowl, make a well in the center and add in the beaten egg. Sprinkle small pieces of butter around and mix the ingredients until crumbly with a large knife.
Quickly knead into a smooth dough with hands. Shape the dough into a ball, cover in plastic wrap, and let rest for 30 minutes in the refrigerator.
Divide the dough into 2 equal portions and roll out each portion on a floured surface to a roll of diameter 2 cm (approximately ¾ inch).
Cut down each roll into 1 cm (approximately ½ inch) slices and shape each dough slice into small balls. Place the balls on a baking tray lined with baking paper.
To make the cookies, make a small well in the middle of each ball with the handle of a wooden spoon. Cut the remaining candied ginger into small cubes and fill half of the cookies with it. Fill the other half with halved cashews.