Ginger Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 120 g butter
- 90 g suar
- 1 tablespoon lemon juice or lime juice
- 1 tablespoon ginger, freshly grated (heaped )
- 1 teaspoon Baking powder
- 75 g iner, candied, finely diced
- Lemon (s) - zest, grated
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from the specified ingredients (it is a bit crumbly at first, but becomes homogeneous with longer kneading due to the warmth of the hand - maybe use a little more butter if necessary). Finally knead in the finely diced candied ginger. Shape the dough into a roll the size of cookies, wrap in cling film and refrigerate for approx. 30 minutes.
- Then cut into approx. 0.5 cm wide slices and place on a baking sheet lined with baking paper.
- Bake in a preheated oven at 175 ° C hot air for approx. 10 - 15 minutes.
- Makes two large trays with approx. 90 cookies.
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