Honey Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 51 mg | (1 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Ingredients
- For dough
- 300 grams Pastry flour
- 1 tsp Baking powder
- 100 grams ground, shelled Hazelnuts
- 70 grams pitted Dried plum
- 30 grams dried, pitted Apricot
- 1 tsp cocoa powder
- 150 grams honey
- 1 egg
- 1 egg yolk
- 3 tsps Gingerbread spice
- 1 egg (For brushing)
- For icing
- 250 grams powdered sugar
Preparation steps
For the dough, mix flour with baking powder and fold in hazelnuts. Puree the prunes and apricots with a hand blender. Combine the pureed fruit, cocoa powder, honey, egg, egg yolk and gingerbread spices with the flour mixture and knead with the kneading of an electric hand mixer into a firm dough. Cover the dough and let stand at room temperature overnight.
The following day, the roll out dough to 1 cm (approximately 1/3 inch) thick. Using cookie cutters, cut out moon and star shapes, or others if desired. Place on a parchment-lined baking sheet. Mix an egg with 2 tablespoons of water and brush the gingerbread. Bake in an oven preheated to 180°C (approximately 350°F) for about 20 minutes. Remove and let cool completely.
For the icing, mix the powdered sugar with 3-4 tablespoons water. Transfer to a small piping bag and drizzle over the cookies. Let dry before serving.
