Ginger cookies - the best I've had. It's really been a long time since I had such good cookies. By the way, they are simple and quick to prepare. This is one of the first homemade cookies I have made myself, and everything went quite smoothly. By the way, it turned out to be quite a pleasant activity :)
See the video for the recipe for ginger cookies
How to prepare ginger cookies?
- In a large bowl, mix the dry ingredients thoroughly: almond flour, coconut sugar, ginger, Ceylon cinnamon, baking soda, nutmeg and Himalayan salt.
- In a separate bowl, combine the wet ingredients with a mixer: butter, agave syrup and water. Then add the egg and mix again. Attention, very important! The butter, egg and water must be at room temperature. When they are too cold, they can "weigh" themselves.
- Add the wet ingredients to a large bowl of dry ingredients and mix them with a spoon. You will get a fairly wet and plastic mass.
- Cover the bowl with the dough with a plate and cool it in the freezer for about 40 minutes.
- Heat up to 180 degrees with hot air.
- Line a baking tray with baking paper.
- Scoop up mass with a spoon and form medium-sized balls in your hands. Then gently flatten them into the shape of cookies.
- About 12 large cakes should come out of the dough.
- Bake in the oven for about 12 minutes or until brown.
- After baking, let it cool for about 10 minutes.
- Store under cover
Ingredients for ginger cookies:
- Almond flour - 290g
- Coconut sugar - 70g
- Ginger - 2 tsp
- Ceylon cinnamon - 1/2 tsp
- Baking soda - 1/2 tsp
- Nutmeg - 1/2 tsp
- Himalayan salt - 1/2 tsp
- Light agave syrup - 60g
- Extra butter - 80g
- Egg - 1 piece
- Water - 30g
Nutritional value per 100g of ginger cookies
| Energy value | 515 kcal |
| Fat | 41 g |
| including saturated fatty acids | 10 g |
| Carbohydrates | 25 g |
| including sugars | 22 g |
| Protein | 13 g |
One cookie weighs about 46g.
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