Crispy Christmas cookies with ginger are hard after baking. It is necessary to let them rest in a closed tin for at least a week. During that time, they will soften.
recipe,photo-recipe,powdered sugar,all-purpose flour / plain flour,all-purpose flour / plain flour,ground ginger,Biscuits,Christmas
No. of servings
|all-purpose flour / plain flour||4||oz||110||grams|
|all-purpose flour / plain flour||-|
|semi skimmed milk 1,5%||-|
Mix the eggs with sugar and a one spoon of ginger.
all-purpose flour / plain flour 4 oz (110 g)
Add flour, mix...
...and knead solider, non-stick dough. If necessary, you can add 2-3 tablespoons of milk. Let it rest in the cold for 24 hours.
Roll the dough on a floured board to a thickness of about 2,5 mm and cut some shapes out. Put the cutted shapes on a baking sheet lined with baking paper
Bake in a mildly warm oven.