| Cook Time | 60 minutes |
| Servings |
Ingredients
- 300 gram Flour wheat / Flour
- 1 teaspoon Ginger
- 1/2 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 1 pinch Salt
- 150 gram Sugar
- 1 tablespoon Molasses molasses cane
- 1 piece Chicken egg
- 200 ml Cream (33%)
- 5 gram Baking powder
- 200 gram Glaze for decoration
Ingredients
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Instructions
- Sift the flour into a bowl, add the spices and baking powder, and whisk everything together.
- Whisk cream, egg, sugar, salt and molasses into a smooth mass.
- Now, at low speed of the mixer, gradually introduce the flour mixture into the liquid ingredients.
- The dough is similar in consistency to the dough for kurabye. It's quite sticky.
- Fold the dough into a pastry bag. Put the cookies in any shape. It is better to put on parchment to make it easier to remove.From experience, I will say that the dough is quite difficult to put out of the pastry bag. You can just put it on a baking sheet with two teaspoons.
- Bake in a preheated oven at t=180-190°C. Cool the finished cookies on the grill and decorate with icing if desired.
- Cookies are perfectly stored in a container or tin with a closed lid and keep soft for up to 5 days. It is not crumbly at all, but rather soft and tender.
- Enjoy with meal.
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