Sweet, Yet Healthy Holiday Cookies

Honey Gingerbread Biscuits

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Honey Gingerbread Biscuits
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Health Score:
5,9 / 10
50 min.
ready in 12 h. 50 min.
Ready in

Healthy, because

Even smarter

Cookie Lovers beware: Spelt flour not only gives the dough a special bite, but also beneficial nutrients and fibre, or did you know that wholemeal wheat flour contains 4.7 milligrams of iron, while light wheat flour (type 405) only offers 1.5 milligrams per 100 grams? On top of that, pureed prunes and honey provide a pleasant sweetness. In addition, the gold of the bees is one of the few natural sugar alternatives that can be purchased regionally.

Basically it likes all kinds of pastries dry and cool. The best way to store them is in tin cans, which can be bought everywhere, especially at Christmas time. Stored like this, the biscuits will keep for a week.


300 grams Pastry flour
1 tsp Baking powder
250 grams butter
100 grams ground Hazelnuts
125 grams Prune
2 Tbsps cocoa powder
150 grams honey
1 egg
1 egg yolk
3 tsps Gingerbread spice
1 egg (for brushing)
For decoration
250 grams powdered sugar
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Preparation steps


Pit and chop the prunes. Mix flour, baking powder and hazelnuts. Add butter and mix until well blended. Add prunes, cocoa powder, honey, egg, egg yolk and gingerbread spices. Mix into a firm dough. Cover the dough and let stand at room temperature overnight.


The next day, roll out dough to about 1 cm (1/3 inch) thickness. Cut out stars and moons with cookie cutters and place on a baking sheet lined with parchment paper. Mix an egg with 2 tablespoons water and brush the gingerbread. Bake in preheated 180°C (approximately 350°F) oven about 20 minutes. Cool on a wire rack.


To decorate, mix powdered sugar with 3 to 4 tablespoons water. Pour into a small piping bag and drizzle onto the gingerbread. Let stand until icing is dry.