Iced German Gingerbread Biscuits

Name: Iced German Gingerbread Biscuits
Cuisine: European, German
Ingredients: 2 tsp gingerbread spice** (10 ml); 2 cups plain flour (500 ml); 1/2 tsp baking soda (2.5 ml); 1/4 tsp salt (1.25 ml); 1/2 tsp black/white pepper I used white (2.5 ml); 1/4 cup ground almonds (60 ml); 1 extra large egg lightly beaten; 70 g butter; 3 Tbsps whipping cream (45 ml); 3/4 cup muscovado sugar (185 ml) or you can use soft brown sugar; 1/3 cup honey (80 ml); 2 1/2 tsp cinnamon; 2 tsp ground cloves; 1/2 tsp ground allspice; 1/2 tsp ground coriander; 1/2 tsp ground cardamom; 1/2 tsp ground ginger; 1/2 tsp ground star anise; 1/4 tsp ground mace; 1/4 tsp nutmeg; 2 1/2 cups powdered sugar; 5 tbsp water

7 steps

(quick-german-recipes.com)

Updated at: Sat, 09 Mar 2024 17:11:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories151.9 kcal (8%)

Total Fat3.6 g (5%)

Carbs29.1 g (11%)

Sugars20.8 g (23%)

Protein1.6 g (3%)

Sodium44.4 mg (2%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Instructions

Gingerbread Spices

Step 1

Combine all the spices and store in a container.

Step 2

In a saucepan on medium heat, bring butter to a hot temperature with cream, sugar and honey stirring until sugar has dissolved. Don't let it boil. Set aside for 5 minutes.

Step 3

In a bowl sift flour, add baking soda, salt and pepper, gingerbread spice & ground almonds, stir, then add beaten egg and mix with a wooden spoon. Add melted butter mixture stirring until combined. The dough will be soft & sticky.

Step 4

Roll up dough into a fat sausage, cover with plastic cling wrap and refrigerate for 8 hours. Best to mix dough and leave overnight in fridge.

Step 5

Preheat oven to 180°C (160°C fan assist oven) prepare a cookie tray with a silpat baking mat.

Step 6

Divide dough into 2 pieces, then halve again. Roll each portion into a 9-inch length sausage roll and cut 3/4-inch pieces from the rolls. Roll into balls and space apart on baking mat. Bake for +- 15 mins. Transfer to cool on wire rack. Dip biscuits in glazed icing. Yields 26 biscuits.

Step 7

Glazed Icing - mix together 2 1/2 cups sifted icing sugar with up to 4 - 5 Tbsps hot water until the desired consistency is reached to dip your biscuits. Drain on a wire rack and let icing set.