Iced Gingerbread

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Iced Gingerbread
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Health Score:
4,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
75
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie75 kcal(4 %)
Protein1 g(1 %)
Fat3 g(3 %)
Carbohydrates11 g(7 %)
Sugar added7 g(28 %)
Roughage0.6 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin K0.2 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate3 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium89 mg(2 %)
Calcium21 mg(2 %)
Magnesium14 mg(5 %)
Iron1 mg(7 %)
Iodine0 μg(0 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.3 g
Uric acid8 mg
Cholesterol5 mg
Complete sugar8 g

Ingredients

for
75
Ingredients
300 grams Molasses
100 grams cane sugar
150 grams clarified butter
½ teaspoon Gingerbread spice
2 teaspoons Ground cinnamon
450 grams Spelt flour (white)
50 grams finely ground almonds
15 grams potatoes
10 tablespoons Cherry brandy
250 grams powdered sugar
How healthy are the main ingredients?
Spelt flouralmondpotato

Preparation steps

1.

In a small saucepan, heat molasses, sugar and butter until sugar dissolves. Remove from heat and allow to cool, stirring occasionally. Mix ground spices, flour and almonds. Dissolve baking soda in 5 tablespoons kirsch. Mix until a smooth dough forms.

2.

Pour mixture into a bowl and sprinkle with a little flour and cover with aluminum foil. Let stand for about 4 days at room temperature. Roll dough into walnut-sized balls and space evenly on a baking sheet lined with parchment paper.

3.

Bake gingerbread in a preheated oven at 180°C (approximately 350°F) on center rack for about 12 minutes. Allow gingerbread  to cool slightly on baking sheet and remove to a wire rack. Stir powdered sugar and remaining kirsch into a thick icing. Brush over gingerbread. Allow to dry and store in a covered container.