John Myers
Ingredients for 1 servings:
- 225 g flour
- 150 g semolina
- 1 pack of gingerbread spice
- 2 tsp cream of tartar baking powder
- 1 pinch of salt
- 150 g beet syrup, dark
- 75 g brown sugar
- 125 g margarine
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
Variant with flour and semolina, sugar beet syrup and brown sugar – without egg, makes about 30 pieces
Mix the flour, semolina, gingerbread spice, cream of tartar baking powder (has no aftertaste), and salt. Combine the syrup, sugar, and margarine in a bowl, mix with the dough hook of a hand mixer, and stir in the flour mixture a tablespoon at a time. Let the dough rest for 15 minutes. Roll out the dough thinly and cut out round gingerbread cookies about 5 cm in diameter. This is best done with a small glass. Place on a baking sheet lined with baking paper and bake in a preheated oven at 200°C (top/bottom heat, fan: 175°C) for about 15 minutes. Once cooled, cover half of the cookies with icing or chocolate, if desired.
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