Small Gingerbread Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 90 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 87 mg | (2 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 75 grams butter
- 125 grams Molasses
- 75 grams brown sugar
- ½ tsp ground ginger
- ½ tsp ground Anise seed
- 1 generous pinch black peppers (freshly ground)
- 250 grams Pastry flour
- 1 generous pinch baking soda
- for decorating
- 30 grams Pine nuts
- 50 grams almonds (peeled)
- 30 grams sliced hazelnuts
- 100 grams powdered sugar
- 1 Tbsp lemon juice
Preparation steps
In a saucepan, bring the butter, syrup, brown sugar, ginger, anise and pepper to a boil. Remove from the heat, then add the flour with the baking soda and stir it until smooth. Let cool and store, covered, overnight in the refrigerator.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Knead the dough briefly and form into small balls (diameter about 2 cm, approximately 3/4 inch). Lightly press to be flat and place on the baking sheet. Lightly press in the nuts to taste, and bake until golden brown, or for about 10-15 minutes. Remove from the baking sheet and let cool.
For decorating: mix 75 grams (approximately 1/4 of a pound) of powdered sugar with the lemon juice until thick and sprinkle some of the (still warm) nuts into it. Dip the cookies into the remaining powdered sugar mixture.
