Τhese Ginger cookies are easy to make and are a perfect treat for giving or enjoying for the holidays!
A delicious and kidney-friendly treat for special occasions, this recipe is low in potassium, phosphate, and protein. Perfect for those following a kidney-friendly diet, it’s simple and satisfying.
Cooking time: 15 minutes
Preparation time: 15 minutes
Makes: 12 cookies
Nutritional Information (per cookie):
- Carbohydrates: 20g
- Energy: 150 kcal
- Low phosphate: ✔
- Low potassium: ✔
- Low protein: ✔
- Vegetarian: ✔
Ingredients:
- 100g unsalted butter
- 75g golden caster sugar
- 1 teaspoon bicarbonate of soda
- 130g plain flour
- 1 egg
- 40g cornflakes
- 1 teaspoon cream of tartar
- 60g stem ginger, finely chopped
Method:
- Preheat Your Oven: Set the oven to 200°C (fan 180°C) or gas mark 6. Line two baking trays with greaseproof paper.
- Cream the Butter and Sugar: Using a mixer or a whisk, beat the butter and sugar together until the mixture is light and fluffy. Whisk in the egg until smooth.
- Mix the Dough: Gradually fold in the flour, cornflakes, and chopped stem ginger. Combine until you form a soft dough.
- Shape the Cookies: Roll the dough into 12 balls, roughly the size of a walnut. Place them on the trays, pressing each one down slightly with your fingertips. Make sure to leave enough space between them to spread while baking.
- Bake: Cook in the oven for 12-15 minutes, or until golden brown. Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Why You’ll Love These Cookies:
With the crunch of cornflakes and the warmth of ginger, these cookies are perfect for a festive occasion or an indulgent tea break. They’re easy to make and kind to your kidneys.
Source: Kidney Nutrition Institute
