GINGERBREADS WITH MALT EXTRACT

Ingredients

  • 250 g malt extract
  • 215 gr margarine
  • 375 g sugar
  • 1 kg flour
  • 185 gr sour cream
  • 4 eggs
  • 8 gr soda
  • spices

Spice mix for dough

  • 1/2 tsp cinnamon
  • 10 cloves
  • 5 grains of cardamom
  • 1 tsp coriander
  • 5 pepper grains
  • 1 tsp grated nutmeg and ginger

Preparation

Mix warmed malt extract, sugar and margarine with spices and half of the flour. Cool the dough for two hours, then add eggs, sour cream, the remaining flour mixed with the  soda, and mix the dough thoroughly. Roll out the dough in a plate about 5 mm thick and make the biscuits with different molds. Place on a plate and bake in moderate heat.