Mini-Gingerbread Cookies

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Average: 4 (1 vote)
(1 vote)
Mini-Gingerbread Cookies

Mini-Gingerbread Cookies - Whoever wouldn't love these little pastries?

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Health Score:
2,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
89
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie89 kcal(4 %)
Protein1 g(1 %)
Fat3 g(3 %)
Carbohydrates15 g(10 %)
Sugar added8 g(32 %)
Roughage0.3 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.1 mg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.4 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate2 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium26 mg(1 %)
Calcium5 mg(1 %)
Magnesium2 mg(1 %)
Iron0.2 mg(1 %)
Iodine1 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids1.5 g
Uric acid5 mg
Cholesterol11 mg

Ingredients

for
45
Ingredients
9 ounces honey
4 ounces brown sugar
4 ounces butter
3 teaspoons Gingerbread spice
18 ounces Pastry flour (plus more for dusting work surface)
1 packet Baking powder
1 egg
powdered sugar (as needed)
How healthy are the main ingredients?
honeysugaregg

Preparation steps

1.

In a saucepan, combine the honey, sugar, butter, and gingerbread spice over low heat, stirring constantly until the sugar is dissolved (do not boil). Cool to room temperature.

2.

Sift the flour with baking powder and put half of it into a bowl and stir in the egg and the honey mixture. Mix with a dough hook, gradually adding the remaining flour as needed to make a smooth, heavy dough. Gather the dough into a ball, cover with plastic, and refrigerate at least 1 hour before rolling out the dough.

3.

Dust a work surface with a little flour and roll out the dough into a sheet about 3/16 inch thick. Use a round cookie cutter about 2 inches in diameter. Arrange on a baking sheet lined with parchment, leaving some room for the cookies to expand as they bake.

Bake in an oven preheated to approximately 350°F for about 15 minutes. Transfer to a wire rack to cool.

To serve, dust the cookies with powdered sugar.