Ginger cookies - the best I've had

Jan 21, 2020 Michał Pelc

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

I mix dry ingredientsI mix wet ingredientsI mix the massginger cookies on a baking trayginger cookies before bakingbaked ginger cookiesginger cookies on almond flourrecipe for ginger cookies

Ingredients for ginger cookies:

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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