Ginger Cookies with Chocolate Icing
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 1 pinch baking powder
- 100 g suar
- 1 packet vanilla sugar
- 150 g butter or mararine, soft
- 2 teaspoons ginger powder, or fresher
- 1 pinch (s) salt
- 50 g iner root, candied, chopped into fine pieces
For the glaze:
- couverture, or chocolate
Print Recipe
Pin Recipe Instructions
- Use the dough hook to work all the dough ingredients into a smooth dough. Possibly chill for a while, but that`s how it works.
- Preheat the oven to 180 ° C.
- Shape around 60 small balls and flatten them crosswise with a fork. Dip the fork in flour if necessary. Bake for about 10 minutes.
- After cooling, cover with couverture, e.g. dip the biscuits halfway in.
- Store in a cookie jar.
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