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
50 grams
ground almonds (blanched, peels removed)
80 grams
1 packet
1 teaspoon
2 teaspoons
1
medium Egg
125 grams
also
50 grams
some Silver bead (for decorating)

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.