Grandma's gingerbread cookies

Ingredients for 1 servings:

• 180 g butter, room temperature
• 125 g sugar
• 1 egg(s)
• 450 g flour, plus some for the work surface
• ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp gingerbread spice
• 125 g beetroot
• ¼ tsp salt
• 1 pack of orange peel

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 9 minutes; Total time approx. 1 day 1 hour 9 minutes

makes 50 servings

Cream the butter and sugar with a hand mixer until fluffy. Sift the flour, then add the baking powder, baking soda, and gingerbread spice. Add the salt to the flour. Add the egg, beetroot syrup, and orange zest to the butter and sugar mixture. Now add the flour mixture to the dough and mix briefly with a wooden spoon, then knead it with your hands until you have a smooth dough. Form the dough into a flat flatbread, wrap it in plastic wrap, and refrigerate overnight. The next day, roll out the dough on a floured surface to a thickness of about 3-4 mm, cut out shapes as desired, and place them on a baking sheet lined with baking paper. (I used a meat grinder with the cookie attachment.) Preheat the oven to 170°C (fan/circulating air) and bake the cookies for about nine minutes. The baking time may vary depending on the oven. Remove the cookies from the oven and let them cool completely on a wire rack before tinning them. If you like, you can now drizzle with icing or simply dust with powdered sugar. This yields about 50 cookies, depending on the size.