Spice cookies

Name: Spice cookies
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 125 g dried figs; 150 g soft butter or margarine; 75 g white + brown sugar; 1 pinch Salt; 1 package Vanillin sugar; 1 TEASPOON ground cinnamon; 1/2 TEASPOON ground ginger; 1 knife tip Cloves powder; 3 TABLESPOONS dark beet syrup; 1 egg (size M); 250 g Flour; 75 g white couverture; 1 TEASPOON Coconut oil; 1 TABLESPOON Icing sugar; baking paper; 1 Disposable piping bag

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

125 g dried figs
150 g soft butter or margarine
75 g white + brown sugar
1 pinch Salt
1 package Vanillin sugar
1 TEASPOON ground cinnamon
1/2 TEASPOON ground ginger
1 knife tip Cloves powder
3 TABLESPOONS dark beet syrup
1 egg (size M)
250 g Flour
75 g white couverture
1 TEASPOON Coconut oil
1 TABLESPOON Icing sugar
baking paper
1 Disposable piping bag

Directions

1
Finely dice the figs. Cream fat, sugar, salt, vanilla sugar and spices with the whisk of the hand mixer. Stir in syrup, egg and flour one after the other. Mix in figs
2
Line 2 baking trays with baking paper. With the help of 2 teaspoons, place small heaps on the baking trays, leaving some space between them. Press the heaps a little flatter. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down
3
Chop the couverture, melt with coconut oil over a warm water bath. Pour into a piping bag and decorate cookies with it. Leave to dry. Dust with icing sugar
4
Waiting time approx. 1 hour