John Myers
Ginger Thaler
The perfect ginger thaler recipe with a picture and simple step-by-step instructions.
- 250 g Candied ginger
- 2 Eggs
- 100 g Flour
- 150 g Food starch
- 80 g Sugar
- 2 packet Vanilla sugar
- 1 pinch Salt
- 80 g Cold butter
- Parchment paper
- Finely chop the ginger. I admit it’s a pretty sticky business.
- Mix the flour, cornstarch, sugar, vanilla sugar and a pinch of salt in a mixing bowl. Separate eggs and do not discard the egg whites. Will be used later. Put the butter in pieces on the flour mixture. Add 2 egg yolks and 4 tablespoons of cold water.
- Knead everything with the dough hook and then briefly with your hands to form a smooth dough. Divide the dough into 2 equal parts and form a roll of approx. 28 cm length from each.
- Whisk the egg white and coat the rolls thinly with it. As a rule, 1 egg white is sufficient for this and the 2nd can be processed elsewhere. Then turn the rolls in the ginger and press the ginger down well. Wrap in foil and place in the freezer for 10 minutes.
- Preheat the oven. Top and bottom heat 175 ° C, circulating air 150 ° C.
- Line the baking sheet with parchment paper. Cut each roll into approx. 30 slices and place on the tray. Bake on the middle rack for about 18 minutes. Let cool down.
- If you are not into ginger, you can also roll the rolls in finely chopped walnuts, hazelnuts or brown sugar. I once rolled a small portion in brown sugar because I only had 200 g of ginger and couldn’t completely cover the 2nd roll.
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