Name: Spice Cake Coins
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Yield: 20 Portionen
Ingredients: 125 g Margarine (at room temperature); 125 g Sugar beet syrup (dark); 100 g Icing sugar; 250 g Icing sugar; 340 g Flour; 10 g Gingerbread or gingerbread spice; 1 tbsp Baking cocoa (cocoa powder deoiled); 5 g Baking soda; 3 tbsp Lemon juice; 4 tbsp Lemon juice

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Description

These spice cake coins from the Thermomix® are a festive cookie recipe with margarine, sugar beet syrup, flour and gingerbread spice. Preparation takes a total of 57 minutes, of which 30 minutes are active work. The recipe makes about 20 servings and is ideal as finger food or dessert in winter and at Christmas time. Perfect for anyone who loves simple and festive cookies.

Ingredients (10 ingredients)

Preparation (7 steps)

Cream margarine, sugar beet syrup and icing sugar

Thermomix® Setting

50 sec/keine/Speed 4

Put 125 g of margarine at room temperature, 125 g of dark sugar beet syrup and 100 g of icing sugar into the mixing bowl and mix for 30 sec/speed 4. Scrape down the sides with the spatula and mix for a further 20 sec/speed 4 until a creamy mixture is formed.

Mix in dry ingredients

Thermomix® Setting

30 sec/keine/Speed 3

Put 340 g of flour, 10 g of gingerbread or gingerbread spice, 1 tbsp of baking cocoa and 5 g of baking soda into the mixing bowl and mix into the creamy mixture for 20 sec/speed 3. Scrape down the sides with the spatula and mix for a further 10 sec/speed 3.

Shape and roll out the dough

Remove the dough from the mixing bowl, briefly knead through with floured hands and form into a ball. Roll out to approx. 0.5 cm thick on a lightly floured work surface or on baking paper.

Cut out and bake gingerbread

Shape the gingerbread with cookie cutters. Preheat the oven to 190 °C (fan oven: 170 °C). Line a baking tray with baking paper and spread the cut out gingerbread on it. Bake in the preheated oven for approx. 12-14 minutes.

Let cool

Let the baked gingerbread cool down on a rack or wire rack.

Prepare icing

Thermomix® Setting

20 sec/keine/Speed 3

Put 250 g of icing sugar and 3 tbsp of lemon juice into the mixing bowl and mix for 20 sec/speed 3. Add a little more lemon juice if necessary until the desired consistency is reached.

Decorate gingerbread

Fill the icing into a piping bag with a small nozzle or into a film bag with a very small cut corner. Decorate the cooled gingerbread and let the icing harden.