Three kinds of cookies: spiced biscuits, pistachio biscuits and coconut double-deckers

Ingredients for 1 servings:

• 125 g butter, soft
• 1 tbsp beet syrup
• 100 g cane sugar or other sweetener
• 1 packet of vanilla sugar
• 1 large egg(s)
• 200 g flour, of your choice
• 1 tsp baking powder
• 1 pinch of salt
• 100 g oat flakes
• 1 tsp cinnamon
• 1 pinch of cardamom
• 1 pinch of nutmeg
• some carnations
• 150 g chopped pistachios
• 100 g coconut flakes
• 150 g white chocolate

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

One dough – three different cookies

First, preheat the oven to 180 degrees Celsius (top/bottom heat). Now prepare the dough. Cream the butter and sugar for a few minutes until fluffy. Next, beat in the egg. Then add the flour, baking powder, and salt and knead into a smooth dough. Now all you need to do is add the respective ingredients. Place the cookies 5 cm apart on the baking paper. Bake for 12-15 minutes until golden brown, then let cool thoroughly. Spiced Cookies: Oat flakes, cinnamon, cardamom, nutmeg, and cloves. Mix the ingredients with the dough and bake as described above. Pistachio Cookies: Chopped pistachios. Shape the dough into balls, one tablespoon at a time. Roll them in the pistachios. Place them on the baking paper, flatten slightly, put them in the oven, and bake. Coconut Double-Deckers: Coconut flakes, white chocolate. Shape the dough into balls and roll them in the coconut flakes. Bake and let cool. Melt the chocolate in a double boiler. Spread half of the cookies with chocolate and press the remaining cookies on top. Tips: Feel free to enhance your basic dough with other ingredients, such as chocolate chips or dried fruit. There’s a video for these recipes on my YouTube channel: https://youtu.be/kFYj1gltlrc