Ginger Cookies with Icing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 2.78 g | (3 %) | ||
| Fat | 0.66 g | (1 %) | ||
| Carbohydrates | 20.86 g | (14 %) | ||
| Sugar added | 6.52 g | (26 %) | ||
| Roughage | 0.66 g | (2 %) |
| Vitamin A | 0.06 mg | (8 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.36 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0.12 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.22 mg | (0 %) | ||
| Potassium | 43.57 mg | (1 %) | ||
| Calcium | 25.99 mg | (3 %) | ||
| Magnesium | 0.63 mg | (0 %) | ||
| Iron | 0.81 mg | (5 %) | ||
| Zinc | 0.01 mg | (0 %) | ||
| Saturated fatty acids | 0.03 g | |||
| Cholesterol | 0 mg |
Ingredients
- For decoration
- 150 grams powdered sugar
- 2 tsps lemon juice
- Candy
- For the dough
- 1 tsp freshly grated ginger
- 1 tsp ground ginger
- 1 pinch ground allspice
- 1 pinch ground Nutmeg
- 1 pinch ground Cardamom
- 125 grams rolled Oats
- 300 grams Pastry flour
- 1 tsp Baking powder
- Pastry flour
Preparation steps
For the dough: Cream butter and sugar with a paddle in an electric mixer. Add in eggs, one at a time. Add honey, fresh and ground ginger, allspice, nutmeg, and cardamom. Mix together the oatmeal, flour and baking powder in a separate bowl. Add flour mixture to the electric mixer. Add extra flour if the dough is too soft. Wrap in plastic and chill for at least 30 minutes.
Preheat the oven to 170°C (approximately 340°F). Line a baking sheet with parchment paper. Roll dough out on a floured surface until about 4mm (approximately 1/8 inch). Cut out with any cookie cutter. Place on tray and bake until golden brown, about 15 minutes. Let cool.
For the decoration: Stir the powdered sugar with lemon juice until it is dissolved. Drizzle or spread onto the cooled cookies. To serve: Decorate with candy hearts and let dry.
