Gingerbread Rings | Milkbottle

Gingerbread Rings

Cookies by Suedfels

These cookies can be shared and given to friends and family or hung in the christmas tree. All of the Christmas cheer with a little effort.

Ingredients (for approx. 25 pcs):

50 ml orange juice
150 g brown sugar
100 g beet syrup
150 g cold butter, diced
1/2 teaspoon baking soda
1 pinch salt
300 g flour
100 g rye flour
3 teaspoons gingerbread spice
500 g icing sugar
2 tsp lemon juice
sugar pearls

Put orange juice with sugar and syrup in a saucepan and bring to the boil while stirring occasionally until the sugar crystals have dissolved.
Remove the pan from the heat, add the butter with a wooden spoon and let it melt.
Finally add baking soda and salt, then pour the mixture into a mixing bowl and let it cool lukewarm.
Mix both flours with the spice and knead into the sugar mass in the food processor until a smooth dough is obtained.
Leave to cool completely, then wrap in foil and place in the fridge overnight.

The next day, preheat the oven to 200°C top/bottom heat (convection oven 180°C).
Roll out the dough on a floured work surface to a thickness of approx. 0.5 cm. Cut out circles (approx. 8 cm Ø).
Place the baking trays on 2 - 3 baking trays lined with baking paper at a slight distance from each other.
Cut out a circle (approx. 2 cm) from the middle.
Bake one after the other in a preheated oven for 10- 12 minutes on the middle shelf. Remove and allow to cool completely.
For the icing, mix the icing sugar with lemon juice and enough water to make a tough glaze.
Pour into a piping bag and decorate the rings with it.
Garnish with sugar pearls.

Preparation time: approx. 60 minutes (+ cooling time overnight and approx. 30 minutes baking time).

Image: Thorsten Suedfels via Taverne Agency. Recipe: Pia Westermann

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