Ginger Biscuits
Ingredients
For the ginger biscuits
200
g
crystalised ginger
500
g
wheat flour
250
g
icing sugar
1
Pinch(es)
salt
150
g
ground hazelnuts
1
pc
lemon, zest
350
g
margarine, cold
For the lemon icing
Some
Icing sugar
0.5
pc
lemon, juice freshly squeezed
Also
baking paper
Preparation
1. Cut the ginger into tiny pieces (remove approx. 1 tbsp. for decoration).
2. Mix the flour, icing sugar, salt, ground hazelnuts and zest of one unwaxed lemon in a mixing bowl. Add small pieces of the cold Alsan and rub the ingredients between the palms of your hands until the vegetable fat is evenly distributed among the remaining ingredients. Add the ginger pieces and knead the dough with a hand mixer (dough hook) to a homogeneous shortcrust pastry (this may take a few minutes as the dry ingredients first have to combine with the vegetable fat).
3. Finally, knead the dough with your hands for another 2 minutes, shape into a ball and leave to rest in the fridge for
30 minutes, wrapped in cling film.
4. Roll out the shortcrust pastry on a floured work surface into a rectangle about 15 mm thick and cut into cubes about 2 x 2cm with a knife. Place the cubes 1cm apart on a baking tray lined with baking paper and bake in a preheated oven at 170°C for 12-15 minutes. Leave the biscuits to cool on the tray.
5. For the icing, mix
250 g icing sugar with the freshly squeezed juice of half a lemon until smooth: gradually add the juice to the icing sugar - the icing should have a not too thin, viscous consistency. Brush or coat the biscuits thickly with the lemon icing and place a small piece of crystalised ginger on top of the icing as decoration.
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