This ginger-infused shortbread offers a delightful twist for snack time. With a crumbly yet melt-in-your-mouth texture accentuated by the spicy notes of both fresh and candied ginger, these cookies are a superb accompaniment to tea or coffee. Simple to make, they are sure to please both children and adults with their unique flavor.<\/p>\n
Easy<\/p>\n
Approximately 50 kcal per 100 grams<\/p>\n
Serves 4<\/p>\n
10 minutes<\/p>\n
20 minutes<\/p>\n
1 hour 30 minutes<\/p>\n
For 4 servings:<\/p>\n
– 100 g butter, room temperature
\n– 150 g flour
\n– 100 g sugar
\n– 2 egg yolks
\n– 1 tsp ground ginger
\n– 40 g candied ginger<\/p>\n
1. Begin by sifting the flour into a mixing bowl. Add the softened butter, cut into pieces, and blend together with your fingertips.<\/p>\n
2. Mix in the sugar and sprinkle with ground ginger. Stir well, then incorporate the two egg yolks.<\/p>\n
3. Once the dough is smooth, mix in the candied ginger, finely chopped. Chill the dough in the refrigerator for one hour.<\/p>\n
4. Preheat your oven to 300\u00b0F (150\u00b0C). On a floured surface, roll out the dough to about 1.5 cm thick. Use a cookie cutter to cut out the biscuits. Place them on a baking sheet lined with parchment paper.<\/p>\n
Bake for 15 to 20 minutes. Allow the biscuits to cool on a wire rack before serving.<\/p>\n\n\n