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

  • 225 grams flour
  • 150 g semolina
  • 1 pack gingerbread spice
  • 2 teaspoons tartar baking powder
  • 1 pinch (s) salt
  • 150 g suar beet syrup, darker
  • 75 g suar, brown
  • 125 g mararine
Soft Gingerbread
Soft Gingerbread

Instructions

  1. 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.
  2. 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.
  3. When it has cooled, coat half of it with icing or chocolate icing.

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