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Ginger biscuits

Start your preparation for the big day now by making amazing ginger biscuits. These cookies are a great gift for the friend on Christmas!

Cooking time: 95 minutes

Ingredients:
For ginger dough:
  • Egg yolk - 2 pcs
  • Egg white - 1/2 pc
  • Flower honey - 30 g
  • Cane sugar, muscovado - 50 g
  • Sugar - 150 g
  • Baking soda - 1/2 t spoon
  • Fresh lemon juice - 3 ml
  • Wheat flour - 350 g
  • Ground cinnamon - 1/2 t spoon
  • Ground dry ginger - 1/2 t spoon
  • Butter 82% - 160 g

For coloured glaze:

  • Egg white - 1 pc
  • Sugar powder - 200 g
  • Fresh lemon juice - 3 ml
  • Food dye (any color) - 2 drops

Recipe

Step 1. Cook ginger dough. Pour sifted wheat flour into a bowl.



Step 2. Add the ground ginger.



Step 3. Add ground cinnamon. Mix.



Step 4. Then add the slightly softened butter.



Step 5. Stir in the flour, kneading the butter. Mix by hand or in a mixer with the hook attachment at medium speed.

Step 6. Separate the yolk from the white.

Step 7. Add the honey to the yolk, a little egg white.

Step 8. Add sugar.

Step 9. Add cane muscovado sugar.

Step 10. Stir until a homogeneous mass.

Step 11. "Extinguish" the soda with lemon juice, add to the mass and mix.

Step 12. Pour the flour with the butter In a bowl.

Step 13. Pour the egg mixture.

Step 14. Mix in a blender at medium speed with the hook attachment until smooth.

Step 15. Wrap the resulting dough in plastic wrap and refrigerate for 30 minutes, for cooling and swelling of gluten.

Step 16. To cook the glaze separate egg white from the yolk.

Step 17. Add a few drops of lemon juice. Shake egg white in lush foam.

Step 18. Then add the powdered sugar and beat at medium speed 5 minutes.

Step 19. The glase separate into several bowls and add a drop of dye (leave one bowl without color for white color). And mix.

Step 20. Make the bags for glaze from parchment paper. Cut piece of parchment into squares, then cut along the triangles and roll the triangles in the form of a pouch.

Step 21. Pour the glaze in a pouch and roll on top, cut the tip with scissors.

Step 22. Put te ginger dough on parchment, cover with another sheet of parchment.

Step 23. Flatten with a rolling pin until the dough thickness of 3 mm.

Step 24. Remove top sheet of parchment. Pressure on the dough with special shaped hollow form.

Step 25. And cut out different figures, put the parchment with the figures in the fridge to full cooling. Then put the pieces on parchment on a baking sheet and bake in the oven at 180°C for 7 minutes. Then leave the product to cool completely at room temperature. (It is not desirable to cool in the refrigerator, because it can crack).

Step 26. Decorate cookies with glaze according to your imagination.

BON APPETIT!

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