800 g Speculoos / Gingerbread biscuit mix Bakers@Home
220 g Soft butter (room temperature)
Weigh all ingredients and put them together in a mixing bowl.
Mix all ingredients on low speed and then on medium speed for 4 minutes.
When it's firm, the dough is ready.
Leave the dough in the refrigerator for 30 minutes.
After the rest time, knead the dough briefly by hand for 15 seconds.
Preheat the oven to 180 degrees.
Spray the baking tray with baking spray or line it with parchment paper.
Roll out the dough (about 3 to 4 mm thick).
Cut the biscuits out of the dough with the desired shapes and place them 3 cm apart on the baking tray.
Brush the cookies with a beaten egg.
Place the baking pan in the center of the preheated oven.
Bake the cookies at 180 degrees for about 20 to 25 minutes.
The baking time depends on the thickness of the cookies.
Allow the cookies to cool on the baking tray after baking.