Christmas cookies with ginger and sprinkles
Spiced Christmas cookies with fresh ginger. The recipe does not meet the Whole Grain Logo requirements, but they do contain whole grain flour.
Ingredients
- 125 g room temperature butter
- 100 g raw sugar
- 2 tbsp. syrup (light, dark, or maple syrup)
- 1 egg
- 1 tsp. baking powder
- 1 tsp. vanilla sugar
- 1 tsp. ground ginger
- 2 tbsp. freshly grated ginger
- 100 g white wheat flour (whole wheat flour)
- 275 g all-purpose flour
Topping
- A bit of icing made from powdered sugar and water
- Freeze-dried raspberries and chopped almonds or hazelnuts
Instructions
- Brown sugar, syrup, and butter are mixed together with an electric mixer or in a food processor until crumbly and uniform.
- In a bowl, mix whole wheat flour, all-purpose flour, vanilla sugar, ground ginger, grated ginger, and baking powder.
- Pour it into the butter and brown sugar mixture and add an egg. Mix until the dough is well combined.
- Knead for at least 5 minutes. If the dough crumbles, wet your hands with cold water and continue kneading.
- The dough should now rest covered in the refrigerator for at least 1 hour, preferably longer. Before use, take it out in good time so it becomes soft and easy to work with.
- Roll out the dough on a floured surface and cut out shapes with cookie cutters, for example, Christmas trees.
- Bake the cookies in the oven at about 180/200°C (conventional oven), one tray at a time, for 6-8 minutes.
- Keep an eye on them while baking; they should only be lightly golden at the edges.
- Decorate the cookies before serving with a bit of icing, freeze-dried raspberries, and chopped nuts.