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.
Ingredients
Print Recipe
Pin Recipe