Soft Gingerbread

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Mix the flour, semolina, gingerbread spice, tartar baking powder (has no aftertaste) and salt. Put the syrup, sugar and margarine in a bowl, stir with the dough hook on the hand mixer and stir in the flour mixture, tablespoon at a time. Let the dough rest for 15 minutes.
Roll out the dough thinly and cut out round gingerbread cookies approx. 5 cm in diameter. This works best with a small glass. Place on a baking sheet lined with baking paper and bake in a preheated oven at 200 ° C (top / bottom heat, convection: 175 ° C) for about 15 minutes.
When it has cooled, coat half of it with icing or chocolate icing.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.