Products for mini gingerbreads. Cookies Altocor I cooked in brown sugar Demerara. Ghee you can substitute butter.

He rubbed the sugar with butter.

Introduced the egg and whipped a hand whisk.

Combined and sifted flour, baking powder, vanilla and starch in a separate bowl. Then connected with egg-oil mixture and kneaded the dough. Wrapped in plastic wrap and put 2 hours in the refrigerator. The original recipe suggest for 8 hours.

Two hours later, got out of the fridge, removed the tape and was divided into 16 parts. Gave shape to the gingerbread.

Half gingerbread pressed lightly the almonds. Put into a preheated oven at 180* for 8 minutes.

While mini-Stollen in the oven, I half a Cup of cranberry syrup made the dessert spoon is slightly diluted with water starch. After baking, the cookies were allowed to cool on the sheet. Then glued pairs of two gingerbread cranberry syrup, smeared with tassel edge and sprinkled coconut flakes. In the original recipe of gingerbread smeared with condensed milk. But I wanted to make the recipe a touch of our autumn.

Cranberry sour very zamechetelno complements the whole flavor of the dish, where the mixed aromas of caramel flavour of Demerara sugar and vanilla.