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Ginger and cocoa leaves

updated

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Ingredients for 1 servings:

  • 75 g butter
  • 75 g powdered sugar
  • 1 tbsp vanilla sugar
  • 100 g flour
  • 1 egg(s)
  • 1 tbsp, crushed cocoa powder, unsweetened
  • 1 tsp, heaped ginger, freshly grated
  • 1 tbsp, heaped sugar decoration, e.g. nonpareils
  • Grease for the tray

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

quick cookies, for about 60 pieces

Grease a baking sheet (approx. 40 x 30 cm) and line it with parchment paper. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Combine the melted butter and the remaining ingredients in a mixing bowl. Mix everything until smooth. Spread the batter evenly on the baking sheet. Sprinkle with the nonpareils and bake for about 8 minutes. After baking, cut into desired shapes immediately (!) and let cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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