Gingerbread Coconut Cookies
Gingerbread Coconut Cookies - Traditional pastry with smart citrus freshness
Healthy, because
Even smarter
Nutritional values
The gingerbread cookies with coconut contain the trace element iron, which is essential for blood formation and oxygen transport.
For more fiber, vitamins and minerals, you can also replace the spelt flour type 630 with whole spelt flour. Then the gingerbread cookies with coconut will be just a little firmer.
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 171 mg | (4 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 ¾ ozs honey
- 3 ½ ozs whole cane sugar
- 3 ½ ozs butter
- 1 Tbsp Gingerbread spice
- ½ tsp baking soda
- 11 ozs Spelt flour (Type 630)
- 1 Tbsp Spelt flour (Type 630 for working)
- 6 ozs Whole Grain Spelt Flour
- 3 Tbsps dark cocoa powder
- 1 large egg
- 3 Tbsps Shelled pistachio
- 2 Tbsps Coconut flakes
- ½ Organic orange
Kitchen utensils
Preparation steps
Heat honey in a saucepan with sugar, butter and gingerbread spice, stirring constantly over low heat until sugar is dissolved. Remove honey mixture from heat and let cool for 5 minutes. Mix baking soda with 2 tablespoons of water.
Sift both types of flour with cocoa powder onto a work surface, pile up and press a hollow in the center. Add honey mixture, dissolved baking soda and egg and knead everything into a smooth dough. Cover and store in the refrigerator overnight.
On a lightly floured work surface, knead dough again well and roll out to baking sheet size. Place on a baking tray lined with baking paper, cut edges straight, and bake in preheated oven at 180 °C / 350 °F for 12-15 minutes.
Allow gingerbread to cool slightly. Chop the pistachios. Sprinkle cake with coconut flakes, pistachios and orange zest, cut into 20 pieces and then let cool completely.
