Ginger biscuits - perfect for afternoon tea
small lækkre ginger cookies - perfert the afternoon coffee!
These cookies are absolutely fabulous for a cup of tea, but I would not deny that they too major to coffee. They are fairly British in it, but where enough in England would bake them with dried ginger, they taste completely sublime with fresh grated ginger. It's like ginger gives them a little kick, which is really delicious.
The dough is really easy to make - it just kneaded together, and then the cakes rolled in valnøddestørrelse and bake, easy and good.
The recipe is from the always good cake that tastes - and other sweets which I have referred to before-it's really a super useful cookbook.
Ginger cookies (approx. 40 people)
350g plain flour
1 large tablespoon freshly grated ginger
1 pinch of salt
2 teaspoons baking powder
1 tsp bicarbonate of soda
200 g of cane sugar
125 g butter
90g light syrup
1 egg
Place butter and syrup in a bowl and melt in the Mic at low power (you can also use a saucepan on low heat) - let it cool slightly, while the rest of the dough to be prepared. Put flour, salt, baking powder and baking soda in a bowl. Grate the ginger into the bowl and add also cane sugar. Add butter-mass along with the egg and knead the dough together.
Roll dough into balls the size of a walnut, and arrange them on a couple of baking sheets. Press them a little flat with allspice. Bake on the second-highest slot in approx. 10 minutes at 180 degrees. Cool on a wire rack and store in a cake tin.
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