Spice cookies

Ingredients for 1 servings:

• 250 g beet syrup
• 125 g sugar
• 1 pinch of salt
• 125 g butter or margarine
• 3 tbsp milk (or soy, oat or rice drink)
• 500 g flour
• 3 tsp, crushed cream of tartar baking powder
• 1 tsp cardamom
• 1 tsp cinnamon powder
• 1 pinch of allspice
• 50 g hazelnuts or pecans, ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

without egg, makes about 60 pieces

Heat the sugar beet syrup, sugar, salt, butter or margarine, and 1 tablespoon of milk in a saucepan. Do not boil! Stir until smooth. Remove the pan from the heat and let the mixture cool slightly. Mix the flour with the cream of tartar (no aftertaste), stir in the spices, and pour the lukewarm mixture over the mixture. Knead with a dough hook until a smooth dough forms, gradually adding the nuts. Roll out the dough thinly and cut out cookies. Place the cookies on a baking sheet lined with baking paper and brush with the remaining milk. Bake in a preheated oven at 180°C (top/bottom heat) (160°C fan/convection oven) for about 10 minutes.