Beer cookies

1 In a bowl, chop the flour and margarine with a knife until crumbs form. Then rub it a little with your hands.

2 Pour in beer and knead into a soft dough. If the dough sticks to your hands, add a little more flour.
Place the dough in the refrigerator for 30 minutes.

3

For sprinkling, mix sugar and cinnamon and pour onto a flat plate.
If you don't like cinnamon, you can simply dip the cookies in sugar.

You can also make these cookies salty by dipping them in a mixture of salt and cumin.

4 Roll out the chilled dough on a work surface dusted with flour to a thickness of 4-5 mm.
Cut out cookies using cookie cutters or simply cut them into diamonds.

5 Dip each cookie, pressing one side into the cinnamon sugar.

6 Place the cookies on a baking sheet, sugar side up.

7 Bake in an oven preheated to 200°C for 25-30 minutes until browned.

8 Enjoy your tea!