Classic gingerbread thaler

Name: Classic gingerbread thaler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 350 g Flour; 300 g demerara sugar; 1/2 packet (10 g) Gingerbread spice; 1 TEASPOON Baking Powder; 1 pinch Salt; 200 g Butter; 50 g dark beet syrup; 125 g light syrup; 2 Eggs (size M); 30 (5 cm Ø) round baking wafers; 2 TABLESPOONS Almond slivers; 150 g Icing sugar; 4-5 Tbsp Lemon juice; 7-10 Tbsp Cherries; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

350 g Flour
300 g demerara sugar
1/2 packet (10 g) Gingerbread spice
1 TEASPOON Baking Powder
1 pinch Salt
200 g Butter
50 g dark beet syrup
125 g light syrup
2 Eggs (size M)
30 (5 cm Ø) round baking wafers
2 TABLESPOONS Almond slivers
150 g Icing sugar
4-5 Tbsp Lemon juice
7-10 Tbsp Cherries
baking paper

Directions

1
Mix flour, sugar, gingerbread spice, baking powder and salt. Heat butter and syrup until butter is melted. Pour into the flour mixture while stirring constantly and work into a smooth dough.
2
Stir in the eggs one by one. Spread the wafers on two baking trays lined with baking paper. Place the dough on the wafers with a small ice-cube cutter. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.
3
Roast the almond slivers in a pan without fat, take them out and let them cool down. Mix icing sugar with lemon juice to a thin glaze. Cut the cherries into small pieces. Take the gingerbread out of the oven, brush with the icing while still hot.
4
Decorate with almond slivers and cherries.