Cookie baking belongs to the Advent and Christmas season just as visits to the Christmas market or decorating the Christmas tree. After Christmas, however, the consumption of the many cookies usually makes itself unpleasantly noticeable when the pants pinch or the top no longer fits properly. This is because many Christmas cookies contain too much butter or sugar. We present here some recipes for cookies that you can enjoy without a guilty conscience.
Ingredients for 45 pieces
- 100 g light sugar syrup
- 50 g sugar
- 100 g walnuts
- 8 tbsp vegetable oil
- 300 g flour
- 1/2 level tsp baking powder
- 4 tsp gingerbread spice
- 3-4 tbsp sea buckthorn fruit sauce (with honey, health food store)
- 100 g plain chocolate coating
POINTS Value: 2 per piece
Preparation
1. put syrup and sugar in a saucepan and heat slightly, stirring so that the sugar dissolves. Allow to cool slightly.
2. Finely grind 50 g walnuts in an electric grinder. Mix flour with baking powder and gingerbread spice. Add syrup mixture, oil, walnuts and sea buckthorn fruit sauce. Chop everything with a knife to form dry crumbs, then quickly knead everything by hand into a smooth dough. Roll out the dough between baking paper to a thickness of about 3-4 mm. Cut out stars and round cookies (about 4 cm in diameter). Place on baking sheets lined with baking paper. Bake in the preheated oven at 200° C (gas: level 3, convection oven: 180° C) on the middle shelf for approx. 8 minutes. Let cool on a cooling rack.
Chop remaining walnuts and toast in a small frying pan until fat-free. Pour onto a plate. Cut couverture into pieces, place in a bowl and melt on a hot water bath. Drizzle the cookies with the couverture and decorate with the walnuts.
Preparation time: about 1 hour Baking time: about 8 minutes.
