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Ginger cookies

Traditional Christmas treat

Portsjoneid 1 persons, Küpsetusaeg 60 minutes


  • For the cookie dough:
  • 350 g all-purpose flour
  • 100 g hazelnuts or walnuts
  • 50 g almond flakes
  • 3 tablespoons cocoa powder
  • 1 tablespoon cinnamon
  • ½ teaspoon ginger powder
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon orange essence
  • 50 g soft butter
  • 225 g honey
  • 175 g brown sugar
  • 2 eggs
  • ½ tablespoon candied orange peel or apricots, finely chopped
  • For the icing:
  • 225 g icing sugar
  • 1 egg white


  • 'Preheat the oven to 180°C
  • Use the blender with the interval switch to grind the flour, the nuts, almond flakes, cocoa, cinnamon, ginger, cloves, salt, baking powder, soda and orange essence to make a spiced nut flour. Use the food processor bowl and the steel blade to cream the butter, honey and sugar.
  • Add the eggs one by one to the butter-honey mixture. Then add the nutty flour and the plain flour bit by bit before adding the orange peel or apricots. Mix with the interval switch as briefly as possible.
  • Put the dough on a floured work surface and roll it out to 5 mm thickness. Use variously shaped cookie cutters (stars, hearts, trees etc.) to cut out festive shapes and put them on a cookie sheet lined with baking paper. (Or form small balls with wet fingers, put them on a cookie sheet and flatten them by pressing down).
  • Bake in the oven for 15 minutes. Remove and cool on a rack.
  • To make the icing: mix the icing sugar and egg white. Decorate the cold cookies with the icing using a piping bag or empty plastic syringe.
  • 45 minutes preparation time + 15 minutes oven time + 15-30 minutes for decoration
Ginger cookies | Philips Chef Recipes

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