Pfeffernussflöckchen

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 75
  • 125 g soft butter
  • 125 g demerara sugar
  • 50 g Sugar beet syrup
  • 1 Egg (Gr. M)
  • 325 g Flour
  • 1 TEASPOON Baking Powder
  • 1 TABLESPOON Baking cocoa
  • 7-10 Tbsp 3 1/4 tsp gingerbread spice
  • 7-10 Tbsp Salt
  • 175 g Icing sugar
  • baking paper

Directions

  1. 1

    For the dough, whisk butter and brown sugar with the whisks of the mixer until foamy. First stir in syrup, then egg. Mix flour, baking powder, cocoa, 3 tsp. gingerbread spice and 1⁄4 tsp. salt.

  2. 2

    Stir the mixture into the butter-sugar mixture. Shape into a ball, cover and chill for at least 2 hours.

  3. 3

    Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Form the dough into walnut-sized balls. Spread on the baking trays. Bake one after the other in a hot oven for about 12 minutes.

  4. 4

    Take it out of the oven. Leave to cool on the tray for about 10 minutes. Let it cool down on a cake rack.

  5. 5

    For the icing sugar, 1⁄4 tsp. gingerbread spice and approx. 3 tbsp. water stir until smooth. Spread on the cookies and let dry.

Nutrition Facts

KCAL
60 kcal
CARBS
8 g
FATS
2 g
PROTEINS
1 g