Ginger Rabbit Cookies

0
Average: 0 (0 votes)
(0 votes)
Ginger Rabbit Cookies
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
361
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie361 kcal(17 %)
Protein4.36 g(4 %)
Fat10.51 g(9 %)
Carbohydrates64.59 g(43 %)
Sugar added41.53 g(166 %)
Roughage0.68 g(2 %)
Vitamin A73.25 mg(9,156 %)
Vitamin D0.12 μg(1 %)
Vitamin E1.87 mg(16 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.02 mg(1 %)
Folate51.81 μg(17 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.27 μg(1 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C1.08 mg(1 %)
Potassium59.61 mg(1 %)
Calcium31.47 mg(3 %)
Magnesium22.29 mg(7 %)
Iron1.63 mg(11 %)
Iodine3.64 μg(2 %)
Zinc0.25 mg(3 %)
Saturated fatty acids4.93 g
Cholesterol30.35 mg

Ingredients

for
50
For the dough
1 cup honey
1 ¼ cups brown sugar
cup butter
¾ cup Almond flour
3 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground Cardamom
¼ teaspoon ground Mace
¼ teaspoon ground mixed spice
4 teaspoons ground ginger
2 teaspoons finely grated lemon zest
1 egg
1 teaspoon baking soda
2 tablespoons water
For the icing
2 cups powdered sugar
2 tablespoons lemon juice
water
Food coloring
How healthy are the main ingredients?
honeygingercinnamonclovesMaceegg

Preparation steps

1.
Heat the honey, sugar and butter in a pan, stirring, until the sugar has dissolved. Remove from the heat, transfer to a mixing bowl and leave to cool slightly.
2.
Add the ground almonds, flour, spices, lemon zest and egg to the butter mixture and knead well. Stir in the bicarbonate of soda and water and continue kneading until the dough is shiny and does not stick to the bowl. Add a little more flour if necessary, the dough should be firm and malleable. Cover the bowl and leave overnight in the refrigerator.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line3 large baking trays with non-stick baking paper.
4.
Roll out the dough on a lightly floured work surface to a thickness of 4-5mm|1/2" and cut out Easter bunnies using a cookie cutter or card template.
5.
Place on the baking trays and bake for 14-18 minutes. Cool on the baking trays for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl. Beat in the lemon juice and just enough water to make a smooth thick icing. Divide the icing into small bowls and colour with food colourings of your choice.
7.
Put into small piping bags and decorate the Easter Bunnies. Leave to set.