Whole-grain gingerbread letter cookies

Name: whole-grain gingerbread letter cookies
Cook time: 10 min
Total time: 70 min
Yield: 50
Ingredients: 150 g whole wheat flour; 2 tl ground ginger; 1 tl ground cinnamon; 1 tl ground nutmeg; 1 tl baking powder; 75 g unsalted butter at room temperature; 50 g dark brown sugar; 1 medium sized egg; 50 g pouring syrup

Wholegrain biscuits with wheat flour, ginger, cinnamon, nutmeg and syrup.

Ingredients

Kitchen Stuff

1 food processor
1 cling film
1 rolling pin
1 letterstekers
1 baking paper

Directions

Mix all dry ingredients in a large bowl. In the food processor, beat the butter with the sugar for about 3 minutes.
Meanwhile, split the egg and add the yolk. The protein is not used. Add the pouring syrup.
Spat the butter mixture through the dry ingredients to a cohesive mass.
Knead into a ball and leave in the fridge for 30 minutes in the cling film.
Preheat the oven to 175 ° C. Sprinkle the worktop with some flour and roll the dough into parts up to 3-4 mm thick.
Put letters out of the dough using protrusions.
Knead the leftover dough into a ball and put it back in the fridge wrapped in foil.
Place the cookies with a few centimeters in between on a baking sheet covered with parchment paper.
Bake in the oven for about 10 minutes. Allow to cool. Repeat with the rest of the dough.