Shortbread ginger cookies
Description
Adjust the amount of ginger to taste. The aroma and flavor will be rich and spicy if you add 1 tablespoon heaping of grated ginger. If you use dry ground ginger, a teaspoon will be enough, but the cookie’s taste changes. Dry ginger will give a stronger spicy aroma, while fresh will fill the pastry with a gingery, piquant taste. You can use two types of flour, whole‑grain and white wheat The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Remove the zest from one lemon and place it in a bowl.
- 3
Step 3
Peel the ginger, grate it on a fine grater and add it to the zest. Grated ginger yields 1 heaping tablespoon.
- 4
Step 4
Add sugar.
- 5
Step 5
Add a piece of soft butter. Place the bowl over a water bath and mix everything well.
- 6
Step 6
Crack the egg and mix everything.
- 7
Step 7
Add flour with baking powder to the portions and knead the dough.
- 8
Step 8
Refrigerate the dough for 20 minutes.
- 9
Step 9
The cooled dough has become firmer. If needed, add another 1–2 tablespoons of flour and knead the dough by hand. Separate small pieces of dough, shape them into round pieces and place them on a baking sheet lined with parchment paper. Bake in the oven at 180–190 °C for about 12 minutes.
- 10
Step 10
Let the cookies cool. They turn out tender and crumbly.
- 11
Step 11
Remove from the oven and serve warm or cooled.