Ginger – Hazelnut – Cubes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g iner, candied
- 140 g powdered suar
- 175 g butter, cold
- 250 g flour
- 70 g hazelnuts, finely chopped
- 1 small lime (s)
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cut the ginger into tiny pieces (remove approx. 1 tablespoon for decoration).
- Knead the remaining ginger, 60 g powdered sugar, butter, flour, hazelnuts and a pinch of salt to form a smooth dough (with a hand mixer or food processor). On the floured work surface, roll out a rectangle of approx. 15 x 25 cm, approx. 1.5 cm thick, cut in the middle (for better transport) and covered with cling film for 1 hour, place in the refrigerator.
- Remove the foil and cut small cubes (edge length approx. 2 cm). Place these on a baking sheet (baking paper). Chill again for 1/2 hour.
- Bake in the oven preheated to 180 ° on the 2nd rack from the bottom for approx. 15 - 20 minutes (the edge should be a nice light brown). Take out of the oven and let cool down a bit.
- In the meantime, mix the rest of the powdered sugar and approx. 2 tablespoons of lime juice until smooth. Slightly dip the top of the ginger cubes in, drain a little and decorate with the remaining pieces of ginger. Dry and let cool.
- They only really develop their aroma after about 1 week.
- The cubes will keep for about 4-6 weeks in a well-sealed tin can.
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