Stacked Cookies with Ginger Glaze
Nutritional values
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| 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 | 0.1 mg | (2 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 32 mg | (1 %) | ||
| Calcium | 3 mg | (0 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 125 grams sugar
- 1 packet Vanilla sugar
- grated zest of 1 organic lemons
- 200 grams cold butter
- 1 medium-sized egg
- For decorating
- 150 grams Ginger jam
- powdered sugar (for dusting)
Preparation steps
For the dough, mix flour, sugar, vanilla sugar and lemon zest in a large mixing bowl. Add egg and butter in pieces and chop everything with a knife, until mixture resembles dry crumbs. With hands, quickly knead dough until smooth. Wrap dough in plastic wrap and refrigerate for about 1 hour. On a floured surface, roll out dough in a layer about 2 mm (approximately 1/16 inch) thick. Use concentric cookie cutters with scalloped edges to cut out equal amounts of cookies in 3 sizes, from small to large, with the largest cookie about 7 cm (approximately 3 inches) diameter.
Place cookies on a baking sheet lined with parchment paper. Bake in preheated oven at 175°C (fan: 155°C, gas mark 2-3) (approximately 350°F), about 10 minutes. Let cool on a baking rack. For decorating, heat jam in a saucepan over low heat until slightly melted. Brush jam over tops of cookies and stack cookies from large to small. Dust with powdered sugar. Let jam dry. To serve, arrange cookies on a plate.
