Gingerbread – Snowflakes

Ingredients for 1 servings:

• 6 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 cup butter
• 1 cup cane sugar
• 3 tsp ginger powder
• 4 tsp cinnamon powder
• ½ tsp clove powder
• 1 tsp pepper
• ½ tsp salt
• 2 large eggs
• 1 cup beet syrup
• 250 g powdered sugar
• ½ cup sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

makes about 100 cookies

Note: One cup holds 250 ml. Mix the flour, baking soda, and baking powder in a bowl, then set aside. In another large bowl, cream the butter and brown sugar until light and fluffy. Add all the spices. Then add the eggs and syrup, continuing to beat slowly. Stir in the flour mixture. Divide the dough into thirds and, wrapping the dough pieces in plastic wrap, place them in the refrigerator for at least 1 hour. Preheat the oven to 180°C. Roll out the dough on a floured surface to a thickness of about 0.6 mm. Cut out snowflakes and place them on a baking sheet lined with baking paper, leaving some space between them. Leave in the refrigerator for about 15 minutes to set. Then bake at 180°C for about 10 minutes, until they have risen slightly but are not dark. Let cool on a wire rack. Mix the powdered sugar with a little water to make a very stiff glaze. Pipe the snowflake pattern on using a small piping nozzle. If you don’t have a small nozzle, you can also cut off a small corner of a freezer bag and use it as a piping bag. Empty the sugar into a plate and immediately roll the snowflakes in the sugar while the icing is still soft. Store in a tin.