Ciperine's ginger flowers

Ingredients for 1 servings:

• 50 g cornstarch
• 1 piece(s) ginger, pickled in syrup
• 1 tbsp ginger syrup
• 150 g wheat flour type 1050
• 100 g butter
• 40 g sugar
• ½ tsp ginger powder
• ½ tsp clove powder
• 1 egg yolk
• 3 tbsp milk
• Flour for the work surface
• 100 g powdered sugar
• 1 piece(s) ginger, pickled in syrup
• 2 tbsp ginger syrup
• some lemon juice
• Ginger, candied

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour

makes about 130 cookies

Sift the starch. Finely chop the pickled ginger. Knead it with the remaining ingredients to form a smooth dough, wrap it in foil, and refrigerate it, preferably overnight. Roll it out thinly on a floured surface and cut out approximately 130 cookies using a small flower-shaped cutter. Bake on a baking sheet lined with baking paper in the oven at 200°C top/bottom heat (180°C fan-assisted) for approximately 10-15 minutes, until the edges are just slightly browned. To decorate, press the pickled ginger through a garlic press into the icing sugar and mix well with the syrup and lemon juice. The glaze should be thick, not too runny, so that it can just be spread. Cut the candied ginger into very small cubes. Brush each cookie evenly with the glaze and immediately place a cube of ginger in the center. Place the cookies on the baking sheet and let them dry thoroughly, preferably overnight. Then pour into a tightly closing tin can.