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Gingerbread Wholemeal Cookies

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Gingerbread Wholemeal Cookies
Image: Yordanka Kovacheva
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17/09/2021
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Preparation
17 min.
Cooking
13 min.
Тotal
30 min.
Servings
15
"Dont forget to drizzle your gingerbread cookies with melted chocolate in a water bath for an even more perfect and tasty finish"

Ingredients

  • wholemeal flour - 4.2 oz (120 g) + for sprinkling
  • oatmeal - 2.8 oz (80 g)
  • honey - 3.9 oz (110 g)
  • butter - 2.6 oz (75 g)
  • milk - 2 2/3 tbsp (40 ml)
  • baking powder - 1/2 tsp.
  • dark chocolate - 50% cocoa (for decoration/optional)
  • salt - 1 pinch
measures

How to cook

Grind the oatmeal in a blender without turning it into flour, but simply grind it into small flakes/pieces.

Mix the dry ingredients - wholemeal flour, grinded oats, a pinch of salt and baking powder.

Cut the butter into pieces and add it to them - it should be cold and firm.

Rub everything with your fingers until fine crumbs form.

Pour the honey and milk and knead a homogeneous wholemeal dough. If it's quite sticky, add more flour.

From the dough and form balls smaller than a walnut. Flatten them and place them in a tray lined with baking paper (they will take up two trays).

Bake the wholemeal cookies for 12-13 minutes at 390°F (200°C) in a preheated oven.

Once they have cooled, the wholemeal gingerbread cookies are ready. But to make them even tastier, if desired, melt in a water bath or over very low heat about 80 g of dark chocolate with two or three spoons of water. Drizzle the cooled gingerbread cookies and allow the chocolate to set before serving them.

Enjoy these delicious gingerbread cookies.

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