New gingerbread cookie

These lean biscuits were born when we were faced with the problem of disposing of leftover dough for the Chinese moon cakes baked for the national Mid-Autumn Festival. They unexpectedly turned out to be an excellent building material for edible Christmas tree decorations, figurines and houses, an alternative to the traditional European gingerbread dough. This new cookie has a softer taste, without the harshness of honey, with spices. And it's not that sugary sweet. And then this is a wonderful lean dessert!

Ingredients

• 3/5 cup peanut butter
• 4/5 cup black molasses, maple syrup, or dark liquid honey
• 1 tsp Sahara
• 1/2 tsp salt
• 1/4 tsp baking powder flour (how much the dough will take)

Directions

1. Mix 1 tbsp. l. warm water, salt, sugar and baking powder in a glass. In a deep bowl, whisk the peanut butter and molasses thoroughly.
2. Add the prepared mixture of salt, sugar and soda and beat again - you should get a thick mass. Pour in enough flour to make a soft, elastic dough. Place it in the refrigerator, covered with plastic wrap for at least 2 hours.
3. Roll out the dough on a floured surface to a thickness of 1–2 mm and cut shapes out of it with molds or cut into small triangles.
4. Place the cookies on a baking sheet lined with parchment and place in an oven preheated to 200 ° C until golden brown, for 10-15 minutes. Cool and serve.