John Myers
Contents
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Ingredients
Molding:
- 80 g Sugar
- 1 Pck. Vanilla sugar
- 1 pinch Salt
- 2 tsp Ground ginger
- 1 Egg
- 150 g Flour
- 50 g Food starch
- 1 tsp Baking powder
- Cane sugar for rolling
- 1 Egg white size L
- 360 g Powdered sugar
- 0,5 Lemon, juice
- 1 tbsp Water
- Food colors
Instructions
- In a larger bowl, beat the butter, sugar, vanilla sugar, salt, ginger and egg until frothy. Put the flour, starch and baking powder in another bowl, mix well. First stir into the butter mixture with the paddle of the hand mixer until the mixture has a crumbly consistency. Then continue working with your hands and knead a smooth, elastic dough out of it.
- Shape the dough into a thick roll (approx. 8 mm in diameter). The length then results from this. On the worktop, roll out the cling film that is long enough that you can turn it off at both ends of the roll later. Sprinkle the foil thickly with the cane sugar, place the roll on top and roll it thoroughly all around. Then wrap the dough roll tightly with the foil, close the ends and put it - lying flat - in the refrigerator for at least 2 hours.
- Preheat the oven to 160 ° circulating air. Line the tray with baking paper.
- Remove the foil from the rolling pin and cut 5 mm thick slices from it with a very sharp knife. Place these on the baking sheet with a gap and bake on the middle rack for 10-15 minutes until golden. Let cool down a little on the baking sheet and only then place on a grid with the baking paper to cool down.
- Ginger biscuits are not only loved by the British ......... they give the afternoon "tea time" a very special touch ......... whoever likes to enjoy them neat, can now finish reading here .......... ;-)), but if you want to decorate it a little - like me for Easter - just read on ........... ;-)))))
Meringue topping:
- Beat the egg whites very stiff. Add lemon juice and continue whipping. Gradually stir in the icing sugar and add 1 (possibly also 2) tablespoons of water. The cast must not melt, but must remain "in shape" after it has been applied. Should it accidentally become too runny, you can compensate for it by carefully adding more powdered sugar.
- Depending on the motifs and your mood, divide the icing into several portions. Color these - also according to your own taste - and ............... get creative and let off steam artistically .......... 😉 have fun ..... ....
