Ginger cookies

Ingredients for 1 servings:

• 125 g butter
• 125 g powdered sugar
• 75 g beet syrup
• 200 g spelt flour type 630
• ½ sachet of baking powder
• 2 tsp ginger powder
• 1 piece(s) ginger root, fresh, cherry-sized
• 1 pinch of salt
• 1 egg yolk
• 2 tbsp almonds, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 12 minutes

the slightly different Christmas biscuit, for about 85 cookies

Beat the powdered sugar with the butter and beetroot syrup until it forms a buttercream-like mixture. Peel the fresh ginger and chop it very finely. Mix with the flour, baking powder and ginger powder and then stir everything into the butter mixture. Wrap the dough in a piece of plastic wrap and let it rest in the refrigerator for about 1-2 hours. Roll out the dough in portions between two layers of plastic wrap to a thickness of about 2 mm and cut out round cookies. It is better to choose a smaller cookie cutter, as the cookies tend to spread quite a bit during baking. Place the cookies, leaving some space between them, on a baking sheet lined with foil or paper, brush lightly with the beaten egg yolk and sprinkle with chopped almonds. Bake in a preheated oven at about 160°C (convection oven) for about 10-12 minutes until the yolk begins to brown. Be careful! The pieces burn very quickly. They will be very soft when removed, so let them cool completely on the baking sheet. Once cooled, they will become firm and crispy. For storage, place in a suitable container. Makes approximately 85 cookies.