Spiced Cut-Out Cookies

Ingredients

• 100 g Soft Butter
• 75 g raw cane sugar
• 75 g beetroot syrup
• 450 g spelt flour type 1050 (+1 tbsp for working)
• 1 tsp Baking powder
• a pinch salt
• 1 tsp ginger powder
• 1 tsp cinnamon powder
• 0.25 tsp cardamom
• 1 pinch ground cloves
• 1 pinch allspice
• 1 egg
• 125 g powdered sugar from raw cane sugar
• 2 tbsp lemon juice
• 25 g sugar pearls

Instructions

1. 1.

   Add butter, sugar and beetroot syrup to a pot and melt over low heat, then let cool slightly. In a bowl combine flour, baking powder, salt, spices and egg; add the syrup mixture and knead into dough. If the dough is still too soft and sticky, add a little more flour until it becomes firm and workable.

2. 2.

   Roll out the dough on a floured surface to about 4 mm thickness. Cut stars and fir trees as desired and place them on a baking sheet lined with parchment paper. For cookies intended as tree ornaments, drill holes now with a wooden stick.

3. 3.

   Bake the spiced cut‑out cookies in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes. Remove from the tray and let cool. Mix powdered sugar with lemon juice to make a thick glaze. Brush the finished cookies with the glaze or decorate with lines, then immediately top them decoratively with sugar pearls.