Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Anise | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp Butter
- 1/2 cup (scant) sugar
- 1 cup Plus 1 Tbsp honey
- 1 tbsp Gingerbread spices (ground
- Cardamon, anise, cloves
- Cinnamon, ginger - mixed
- Together according to taste)
- 1 small Pinch of salt
- Grated peel of 1 fresh lemon
- 2 tbsp Sugar
- 1 Egg yolk
- 2 1/2 tsp Baking soda
- 2 tbsp Rosewater
- 2 1/4 cup Flour
- Vanilla or Chocolate icing (optional)
Directions
Melt together the butter, sugar, and honey over low heat, then allow to cool.
Add the gingerbread spices, salt, grated lemon peel, sugar, and the egg yolk; stir until lightened.
Stir the baking soda into the rosewater and add to the egg yolk mixture.
Combine this mixture with the flour and knead into a dough.
Let stand overnight.
Preheat the oven to 400 °F.
Generously butter a baking sheet.
Roll out the dough on the sheet about 1⁄4 inch thick, and cut the dough into long rectangles or stamp out little gingerbread men with a cookie cutter (the original "kathrinchen" are shaped like the pastries called "langues du chat", or "cat"s tongues" - or ladyfingers with broadened ends).
Whatever design you decide on, bake for 15 to 20 minutes.
And, if you choose, frost with chocolate or vanilla icing when cookies are lukewarm.