Healthy Gingerbread Cookies

50 PIECES

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INGREDIENTS

220 g whole grain spelt flour (+ 20 g for flouring)
50 g ground walnuts
½ package of baking soda (6 g)
2 teaspoons gingerbread spice
90 g butter (room temperature)
60 g honey
30 g brown sugar
1 egg size M

YOU WILL ALSO NEED

Cling film
Baking paper

INSTRUCTIONS

1
First, place the flour, nuts, baking soda, and gingerbread spice into a large bowl and mix. Then add the butter, honey, sugar, and egg, and work everything into a compact dough. Wrap the finished dough in cling film and let it rest in the refrigerator for 1 day.
2
The next day, take out the rested dough and let it sit on the counter for about 1–2 hours to soften and make it easier to work with. Meanwhile, preheat the oven to 170 °C, prepare a baking sheet, and line it with baking paper. Also, prepare cookie cutters of any shape.
3
Then flour your work surface, roll out the dough in pieces to a thickness of 3–4 mm, and cut out gingerbread cookies.
4
Place the prepared gingerbread cookies in the preheated oven and bake for 8–10 minutes at 165–170 °C.
5
After removing, let the gingerbread cookies cool (about 30 minutes) and then place them in an airtight container in the refrigerator for at least 5 days to soften. The gingerbread cookies will last about 2–3 weeks in a cool place in an airtight container.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.