Ginger Cookies with Chocolate Drizzle
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 52 kcal | (2 %) | ||
| Protein | 0.8 g | (1 %) | ||
| Fat | 3.1 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 50 grams ground almonds (blanched, peels removed)
- 80 grams sugar
- 1 packet Vanilla sugar
- 1 tsp Baking powder
- 2 tsps ground ginger
- 1 medium egg
- 125 grams butter
- also
- 50 grams Dark couverture chocolate
- some Silver bead (for decorating)
Preparation steps
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.
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.
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.
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.
