Ginger cookies

Ingredients for 1 servings:

• 350 g flour
• 2 pinches of baking powder
• 200 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 2 tsp, levelled cocoa powder
• 100 g chocolate shavings
• 50 g fresh ginger, finely diced
• 50 g ginger, candied, finely diced
• 1 ½ tsp ginger powder
• 1 egg(s) (size M)
• 1 pinch of salt
• 70 g ginger, candied
• 100 g chocolate coating, dark or white

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 4 hours 12 minutes

taste good not only at Christmas

Mix the flour with the baking powder and sift into a mixing bowl. Add the remaining dough ingredients and knead into a shortcrust pastry using the dough hook of a hand mixer. Then knead the dough with your hands. Shape into a ball and wrap in foil and chill for at least 2 hours (preferably overnight). Line a baking tray with baking paper. Preheat the oven to 180°C (top/bottom heat). Form the dough into rolls, cut each into about 80 slices (approx. 10 g each). Roll each slice into a ball, flatten slightly, and place on the prepared baking tray. Bake on the middle rack for 10-12 minutes after viewing. After baking, transfer to a wire rack with the paper on it and let cool. Melt the glaze in a water bath and transfer to a small freezer bag. Cut off a small corner and pipe a small dot onto the cookies. Place a piece of candied ginger on top of the still-soft chocolate coating. Keep tightly closed and store in a cool place.