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 Powdered sugar; 250 g Powdered sugar; 340 g Flour; 10 g Gingerbread or gingerbread spice; 1 EL Baking cocoa (cocoa powder deoiled); 5 g Baking soda (1 pack); 3 EL Lemon juice; 4 EL Lemon juice

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Description

These spice cake coins from the Thermomix® are a Christmas cookie recipe with margarine, sugar beet syrup, flour and gingerbread spice. Preparation takes about 57 minutes and yields 20 servings. Ideal as finger food or dessert for festive occasions in winter. The recipe is especially suitable for anyone who wants to prepare Christmas cookies quickly and easily.

Ingredients (10 ingredients)

Preparation (6 steps)

Cream margarine, sugar beet syrup and powdered sugar until creamy

Thermomix® Setting

30 sec/keine/Speed 4

Put 125 g margarine at room temperature, 125 g dark sugar beet syrup and 100 g powdered sugar into the mixing bowl and mix for 30 sec/speed 4 until a creamy mass is formed. If necessary, use the spatula to push down from the edge and repeat the process.

Mix in and stir in the dry ingredients

Thermomix® Setting

20 sec/keine/Speed 3

Add 340 g flour, 10 g gingerbread or gingerbread spice, 1 tbsp baking cocoa and 5 g baking soda to the mixing bowl and stir into the creamy mixture for 20 sec/speed 3. Use the spatula to push down from the edge and repeat the process if necessary.

Shape and roll out the dough

Remove the dough from the mixing bowl, shape into a ball with floured hands and 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 into shape with cookie cutters and place on a baking tray lined with baking paper. Bake in a preheated oven at 190 °C (convection oven: 170 °C) for about 12-14 minutes. Let cool on a rack or grate.

Prepare icing

Thermomix® Setting

20 sec/keine/Speed 3

Put 250 g powdered sugar and 3-4 tbsp lemon juice into the mixing bowl and mix for 20 sec/speed 3 until a thick liquid mass is formed. If necessary, use the spatula to push down from the edge and repeat the process.

Decorate gingerbread

Fill the sugar mass into a piping bag with a small nozzle or into a foil bag with a very small cut off corner. Decorate the gingerbread and let the icing harden.