Ingredients
- 115 g butter, softened
- 110 g brown sugar
- 1 egg
- 185 g flour
- 1/4 ts salt
- 1 ts baking powder
- 1 ts cinnamon
- 1/2 ts cardamom powder
Preparation
1. Beat the butter, sugar and egg with each other until fluffy. Mix the flour, salt, baking powder and cardamon together.
2. Quickly knead everything into a smooth dough.
3. Using plastic wrap, form a roll measuring approx. 5 cm in diameter and chill for approx. 2 hours.
4. Cut out a circle of baking paper with the help of a 24 cm lid. Cut the dough roll into slices approx. 8 mm thick.
5. Place the pot on the Navigenio and heat on level 6 up to the roasting window, put the pot in the inverted lid, line the pot with baking paper and place approx. 8 cookies all around the baking paper, leaving the center free.
6. Place the Navigenio overhead and switch to low level, bake for approx. 4 minutes until pale brown. Let the cookies cool on a wire rack.
7. Remove the baking paper from the pot. Place the pot on the Navigenio, switch to level 6 and heat for approx. 1 minute. Bake the next cookies in the same way.
8. Repeat until all the cookies are baked.
Tip
- For the Halloween pumpkin cookies, make circles from the orange fondant or marzipan. Lightly score the cookies lengthwise with a knife to achieve a typical pumpkin shape. Use black fondant for the eyes and mouth and green fondant for the stem of the pumpkin. Use white fondant as the base for the Halloween ghost cookies and decorate them with faces using black fondant as desired.
This recipe has been tested and approved by AMC.
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