Ginger Cookies

Preheat the oven to 160°C fan (conventional oven: 180°C) and line two baking sheets with parchment paper.

Finely chop the candied ginger.

In a bowl, mix the flour, baking soda, ground ginger, cinnamon, allspice and salt well.

Let the melted butter cool, then stir in the beet syrup, white sugar, brown sugar and egg.

Add the flour mixture to the butter-sugar mixture, add the candied ginger and knead everything into a dough.

Form equal-sized balls from the dough and place them on the sheets with some space between them.

Bake on the 2nd rack from the bottom for 8–12 minutes, until the edges begin to brown lightly.

Let the cookies rest briefly on the sheet, then transfer to a wire rack and cool completely.