John Myers
Christmas Cookies: Ginger and Nut Croissants
The perfect christmas cookies: ginger and nut croissants recipe with a picture and simple step-by-step instructions.
for dusting:
- 100 g Salted cold butter
- 225 g Wholemeal spelled flour
- 1 tsp Ground ginger
- 80 g Whole cane sugar
- 1 tsp Ground ginger
- 30 g Birch powdered sugar
- Finely grind the nuts and quickly knead with the remaining ingredients to form a dough using a food processor or your hands. If the dough is too dry or crumbly, add 1 – 2 tablespoons of cold water. If you are not using salted butter, add a pinch of salt.
- Store half of the dough briefly in the refrigerator and quickly shape the other half into croissants and place on a baking sheet lined with baking paper. Preheat the oven to 180 degrees top / bottom heat. Shape the rest of the dough into croissants and place on the baking sheet. Bake in the preheated oven on the middle rack for approx. 12 – max. 14 minutes (depending on the size of the croissants) until golden yellow.
- Mix powdered sugar (I use birch sugar and grind it to powdered sugar) and ground ginger and turn the croissants while they are still warm in them until they are coated with the mixture. Then let it cool down and then store it in a can in a cool, dry place.
- Instead of cashew nuts, almonds also taste very good in the batter. As a variation, you can use grated orange peel instead of the ginger. I also found the combination of hazelnut and cinnamon very tasty.
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