Hot apple punch with cinnamon gingerbread cookies
very easy
40 mins
40 mins
Ingredients
- 3 TABLESPOONS Sugar
- 1⁄2 Tsp ground cinnamon
- 7-10 Tbsp 1 P. (400 g) Honey gingerbread dough (refrigerator shelf; e.g. from Aunt Fanny)
- 7-10 Tbsp Flour
- 7-10 Tbsp Cookie cutters
- baking paper
- 7-10 Tbsp For about 2 l apple punch:
- 1 piece(s) (approx. 5 cm) Ginger
- 1⁄2 Organic Lemon
- 1 Cinnamon stick
- 1 Star Anise
- 2 l apple juice
- 50 ml Elderflower syrup (bottle)
Directions
- 1
For the biscuits, preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two trays with baking paper. Mix sugar with cinnamon. Roll out the dough on a little flour to a thickness of about 5 mm. Cut out approx. 30 biscuits with cutters for cups.
- 2
Knead dough remains together again, roll out again and cut out until the dough is used up. Place the figures on the trays with some distance between them. Brush with water and sprinkle with cinnamon sugar. Bake in a hot oven for 6-8 minutes.
- 3
Let it cool down.
- 4
For the apple punch, peel the ginger and cut into thin slices. Rinse lemon hot and dab dry. Cut off the peel with the peeler. Boil up once with ginger, cinnamon, aniseed, apple juice and syrup.
- 5
If necessary, pour into a thermos flask and serve hot with the cup biscuits.
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