Swedish Spice Cookies – Moose Cookies
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Cook Time | 6 mins |
| Total Time | 13 hrs 21 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 250 grams sugar
- 200 g suar beet syrup
- 0.25 teaspoon ¼ cardamom
- 0.25 teaspoon ¼ ginger powder
- 0.25 teaspoon ¼ clove powder
- 2 tablespoon cinnamon powder
- 100 ml water
- 700 g flour
- 1 teaspoon Baking powder
- 200 g powdered suar
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Heat the butter, sugar and syrup in a saucepan until the sugar is dissolved. Stir in the spices and let the mixture cool down a little.
- Stir in the water. Knead in the flour and baking powder and wrap the dough in foil, ideally put it in the fridge overnight.
- Preheat the oven to 175 ° (top-bottom heat).
- Roll out the dough thinly in portions and cut out various motifs with cookie cutters. I use the moose for this. Place the cookies on a baking tray lined with baking paper.
- If the biscuits are to be hung up, a hole must be punched in them before baking.
- Bake in the oven for about 6 minutes. Let cool down well.
- Mix powdered sugar with lemon juice and decorate the biscuits with it. Let dry and then store in a tin can.
- Tip:
- Instead of ginger, cardamom and cloves you can also use gingerbread spices.
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