Ginger Cookies with Chocolate Drizzle

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Ginger Cookies with Chocolate Drizzle
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
52
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories52 kcal(2 %)
Protein0.8 g(1 %)
Fat3.1 g(3 %)
Carbohydrates5 g(3 %)

Ingredients

for
50
Ingredients
200 grams Pastry flour
50 grams ground almonds (blanched, peels removed)
80 grams sugar
1 packet Vanilla sugar
1 teaspoon Baking powder
2 teaspoons ground ginger
1 medium egg
125 grams butter
also
50 grams Dark couverture chocolate
some Silver bead (for decorating)
How healthy are the main ingredients?
sugaralmondegg

Preparation steps

1.

Mix flour almonds, sugar, vanilla sugar, baking powder and ginger in a bowl and make a well in the center. Mix egg into center and place butter in small pieces evenly over flour. Chop all ingredients with a knife until mixture resembles coarse crumbs. Quickly knead with hands until dough is smooth. Shape into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes.

2.

On a floured surface, roll out dough in a layer about 2-3 mm (approximately 1/8  inch) thick. First cut with a pastry wheel into strips about 3.5 cm (approximately 1 inch) wide, then cut crosswise into diamonds.

3.

Place cookies on a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F),12-15 minutes. Let cool on a wire rack.

4.

Coarsely chop chocolate and heat in a double boiler. Stir until melted.  Remove from heat and let chocolate cool briefly, but do not allow to solidify. Fill a small plastic bag with chocolate, then cut off a very small corner. Pipe chocolate over cookies to decorate and garnish with silver beads. Let chocolate dry completely. To serve, arrange cookies on a plate.