Gingerbread Tree Ornaments

Ingredients

• 50 g sugar beet syrup
• 125 g butter
• 4 cardamom pods
• 2 tbsp ground almonds
• 200 g Flour
• 0.5 tsp Baking powder
• 0.5 tsp ginger powder
• 0.5 tsp cinnamon powder
• 1 egg yolk
• 75 g powdered sugar
• 1 Egg white

Instructions

1. 1.

   Grind the cardamom pods finely in a mortar. Place syrup and butter in a small saucepan, melt, remove from heat, and mix with the remaining dough ingredients; knead into a soft dough. Shape into a ball, wrap in foil, and chill for about 30 minutes.

2. 2.

   Roll the dough between two sheets of cling film to a thickness of about 3 mm. Cut out stars, moons, bells, etc., roughly 5–6 cm in diameter. Place on a parchment-lined baking tray and bake at 190 °C for 10–12 minutes. Remove and immediately pierce a small hole at the top of each cookie with a wooden stick. Let cookies cool slightly on the tray, then transfer to a wire rack to finish cooling.

3. 3.

   For the glaze, whisk powdered sugar and egg yolk together; decorate the cookies either all over or around the rim using a small piping tip, ensuring the holes remain clear. Allow the gingerbread ornaments to dry, then store airtight until ready for use as tree decorations.