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Ginger biscuits

Ginger biscuits

    

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.

Cook

No. of servings

35

Ready in

Difficulty

low

 

 

1. 

chicken egg 2 pcs  powdered sugar 4 oz (110 g)  ground ginger 1 tbsp

Mix the eggs with sugar and a one spoon of ginger.

2. 

all-purpose flour / plain flour 4 oz (110 g)

Add flour, mix...

3. 

semi skimmed milk 1,5%

...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.

4. 

all-purpose flour / plain flour

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

5. 

Bake in a mildly warm oven.

Bon appetit!

 

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