John Myers
Ingredients for 1 servings:
- 250 g butter, soft
- 120 g sugar
- 1 pinch of salt
- 2 eggs (size M)
- 500 g flour, type 405
- ½ tsp baking powder
- 2 tsp gingerbread spice
- 4 tbsp Nutella
- some sugar, brown or white
Instructions
Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes
with Nutella
Mix the flour with the baking powder and gingerbread spice. (You can also make your own spice mix.) Place a thick layer of brown cane sugar (or white sugar) in a slightly taller, large bowl. Cream the softened butter with the sugar and a good pinch of salt using a mixer until light and fluffy, then beat in one egg at a time. Gradually incorporate the flour mixture using the dough hook to form a fairly firm, smooth dough. Finally, add 4 tablespoons of Nutella to the dough and stir in. Let the dough rest in the refrigerator for about 20 minutes. Use your hands to form small, hazelnut-sized balls from the dough and place them in the bowl with the sugar. Carefully roll the dough balls in the sugar on all sides and place them on a baking sheet lined with baking paper. Press down only very lightly and make sure there is enough space between the individual balls, as they will spread out in width. Bake the spice cookies in a preheated oven for 10-15 minutes at 180°C (top/bottom heat). After baking, carefully lift the cookies from the baking sheet using a spatula or similar tool and let them cool on a wire rack. While hot, the cookies are still quite soft. However, they cool quickly and are then nice and crispy and unbreakable. Tip: Once the spice cookies have completely cooled, I store them in a Tupppi container. A cookie tin is also a good option. The cookies should be allowed to sit for 1-2 days so the flavors can develop. I find that they improve and become more intense with each day. The baking time and temperature were adjusted to 10-15 minutes at 180°C after consulting with the recipe creator. (Editorial staff)
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