Summary

Ingredients

• 320 g wheat flour
• 50 g cocoa powder
• 300 g suar
• 2 piece (s) egg (s)
• 125 g butter
• 0.5 tablespoon ½ clove powder, (about 4 grams)
• 1 teaspoon, leveled cinnamon powder, (about 3 grams)
• 0.5 ½ nutmeg, grate fresh
• 150 g powdered suar
• 2 tablespoon water, approx. cold

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Instructions

1. The flour is put through a sieve on a baking board, the cocoa is added and pulled apart to form a wreath. Put the sugar and the whole eggs in the middle and stir them with the back of a knife to a smooth mass. You pluck the cold butter (in small pieces) into it, add the spices, cover the mass with the flour and work it with the heels of your hands into a firm dumpling. Roll out the dough as thick as the back of a knife and cut out cookies with round molds, which you place on greased baking sheets and bake on a light heat (approx. 160 degrees lower-upper heat) for about 20 minutes.
2. When they are cold, they are covered with icing.