Danish gingerbread

Name: Danish gingerbread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 80
Ingredients: 150 g Beet syrup; 100 g Sugar; 1 TEASPOON ground ginger; 2 TABLESPOONS ground cinnamon; 100 g Butter or margarine; 6 TABLESPOONS Milk; 400 g Flour; 1 1/2 TSP. Baking Powder; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp for ornament; 200 g Icing sugar; 1 Protein; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp red food colouring; 2 small freezer bags

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 80

150 g Beet syrup
100 g Sugar
1 TEASPOON ground ginger
2 TABLESPOONS ground cinnamon
100 g Butter or margarine
6 TABLESPOONS Milk
400 g Flour
1 1/2 TSP. Baking Powder
7-10 Tbsp Flour
baking paper
7-10 Tbsp for ornament
200 g Icing sugar
1 Protein
1-2 TABLESPOONS Lemon juice
7-10 Tbsp red food colouring
2 small freezer bags

Directions

1
Mix syrup, sugar, spices, soft fat and milk with the whisk of the hand mixer. Knead flour and baking powder into the dough. Chill for about 2 hours. Roll out the dough on a floured work surface to a thickness of approx. 3 mm. Cut out any shapes (e.g. bells, fir trees, stars, rocking horses, etc.). Place on 2-3 baking trays lined with baking paper.
2
Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 12 minutes. Let them cool down. Mix icing sugar, egg white and lemon juice. Colour half red. Pour both into freezer bags and cut off a small corner. Decorate cookies with white and red icing
3
Plate: Wachtersbach