Ginger biscuits
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151Crispy Christmas cookies with ginger are hard after baking. It is necessary to let them rest in a closed tin for at least a week. During that time, they will soften.
recipe,photo-recipe,powdered sugar,all-purpose flour / plain flour,all-purpose flour / plain flour,ground ginger,Biscuits,Christmas
Biscuits
Ingredients
Ingredients
| all-purpose flour / plain flour | 4 382 | oz kcal | 110 | grams | |
| all-purpose flour / plain flour | 0 ?? | kcal | 0 | ||
| chicken egg | 2 176 | pcs kcal | 2 | pieces | |
| ground ginger | 1 13 | tbsp kcal | 1 | tablespoon | |
| powdered sugar | 4 427 | oz kcal | 110 | grams | |
| semi skimmed milk 1,5% | 0 ?? | kcal | 0 |
Recipe
1.
chicken egg 2 pcs • powdered sugar 4 oz (110 g) • ground ginger 1 tbsp
Mix the eggs with sugar and a one spoon of ginger.
3.
...and knead solider, non-stick dough. If necessary, you can add 2-3 tablespoons of milk. Let it rest in the cold for 24 hours.
4.
all-purpose flour / plain flour
Roll the dough on a floured board to a thickness of about 2,5 mm and cut some shapes out. Put the cutted shapes on a baking sheet lined with baking paper
5.
Bake in a mildly warm oven.
Bon appetit!
