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 spice cake spice; 1 EL Baking cocoa (cocoa powder deoiled); 5 g Baking soda; 3 EL Lemon juice; 4 EL Lemon juice

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Description

These spice cake coins from the Thermomix® are a simple cookie recipe with margarine, sugar beet syrup, flour, gingerbread spice and baking cocoa. Preparation takes about 57 minutes, of which 30 minutes are active working time, and yields approximately 20 coins. Ideal as a Christmas finger food or dessert. Perfect for the winter season and for baking with the family.

Ingredients (10 ingredients)

Preparation (7 steps)

Cream margarine, sugar beet syrup and icing sugar

Thermomix® Setting

50 sec/Speed 4

Place 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. Then scrape down from the edge with the spatula and mix for a further 20 sec/speed 4 until a creamy mass has formed.

Mix in and stir in dry ingredients

Thermomix® Setting

30 sec/Speed 3

Add 340 g flour, 10 g gingerbread or spice cake 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. Scrape down from the edge with the spatula and stir for a further 10 sec/speed 3.

Knead dough

Thermomix® Setting

2 min/Kneading speed

Add 3-4 tbsp of lemon juice and knead the dough for 2 min/kneading stage. If the dough is too dry, add a little more lemon juice.

120

Roll out and cut out dough

Remove the dough from the mixing bowl, form 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. Shape gingerbread using cookie cutters and place on a baking tray lined with baking paper.

Bake gingerbread

Preheat the oven to 190 °C (convection: 170 °C). Bake the gingerbread in the preheated oven for approx. 12-14 minutes. Leave to cool on a rack or wire rack.

Prepare icing

Thermomix® Setting

20 sec/Speed 3

For the icing, place 250 g icing sugar and 3-4 tbsp lemon juice in the mixing bowl and mix for 20 sec/speed 3 until a thick liquid mass has formed. Add a little more lemon juice or icing sugar if necessary.

Decorate gingerbread

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