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🍽️ Crunchy Ginger Cookies

78 kcal · 30 min · 4 servings

Ingredients

• 75 g Butter
• 125 g Honey
• 125 g brown sugar
• 50 g ground almond kernels (peeled)
• 220 g Flour
• 2 tsp ground ginger
• 1 tsp cinnamon powder
• 1 pinch lemon zest
• 1 Egg
• 0.5 tsp potash
• 2 tsp Rum
• Flour (for working)
• Powdered sugar (for dusting)

Instructions

1. 1. Put butter pieces, honey, and sugar into a saucepan.
2. 2. Heat the mixture while stirring until the sugar has completely dissolved.
3. 3. Pour the warm butter-sugar mixture into a large mixing bowl.
4. 4. Let the mixture cool down in the bowl.
5. 5. Add almonds, flour, ginger, cinnamon, and an egg to the cooled mixture.
6. 6. Knead the ingredients thoroughly using a hand mixer with dough hooks.
7. 7. If the dough is too sticky, add a little more flour.
8. 8. Dissolve potash in rum in a small bowl until you have a smooth liquid.
9. 9. Add the potash-rum mixture to the dough.
10. 10. Continue kneading the dough only until it shines and no longer sticks.
11. 11. Cover the bowl with plastic wrap.
12. 12. Let the dough rest overnight in the refrigerator.
13. 13. Preheat the oven to 180 degrees Celsius fan mode.
14. 14. Line a baking tray with baking paper.
15. 15. Roll out the dough on a floured work surface to a thickness of about 3 millimeters.
16. 16. Cut out flower shapes from the dough.
17. 17. Place the dough flowers on the prepared baking tray.
18. 18. Bake the cookies in the oven for 10 to 15 minutes.
19. 19. Carefully remove the baked cookies from the tray.
20. 20. Let the cookies cool completely on a wire rack.
21. 21. Dust the cooled cookies with powdered sugar before serving.

Nutrition per serving

• kcal: 78
• Protein: 1 g · Fett/Fat: 3 g · Carbs: 12 g