Ingredients:
- 240 g dark chocolate
- 1 pack of vanilla sugar
- 160 g butter
- 240 g sugar
- 1 egg
- ½ pack of baking powder
- 2 teaspoons gingerbread spice
- 80 g chopped hazelnuts
- 200 g flour
- Round HIGH Baking Wafers
Preparation:
- Finely chop the chocolate.
- Beat the butter and half of the sugar for about 2 minutes. Stir in the egg.
- Mix the chocolate chips, vanilla sugar, baking powder, gingerbread spice, remaining sugar, hazelnuts, flour and 1 tablespoon of water. Then fold the mixture into the buttercream.
- Distribute the HIGH BAKING WAFERS on baking trays. Place portions on top using two teaspoons and place in the preheated oven.
For delicious mini cookies, use the small HIGH baking wafers (40 – 50 mm Ø) and for large gingerbread cookies, use our HIGH baking wafers (70 – 80 mm Ø). Or just mix them up!
Decoration tips:
- Cover the cookies with chocolate coating threads.
- Sprinkle the cookies with powdered sugar.
- Or decorate the cookies with chopped or whole hazelnuts.
Current : 175 degrees | Gas: Level 2 | Baking time: About 10 minutes | Preparation: 25 minutes
