Summary

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

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Instructions

1. 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.
2. Preheat the oven to 180 ° C.
3. Shape around 60 small balls and flatten them crosswise with a fork. Dip the fork in flour if necessary. Bake for about 10 minutes.
4. After cooling, cover with couverture, e.g. dip the biscuits halfway in.
5. Store in a cookie jar.