Ginger biscuits
Ginger biscuits
Ingredienti
Direzioni
Put honey, sugar, butter, ginger, cinnamon, ground walnut, and cloves, which you will have crushed into powder with a mortar before, on a non-sticking pan.
Stir everything well and when it is blended to perfection, turn on the cooker. Bring the mixture to boiling, keep stirring and make sure the sugar melts properly.
When the cream starts boiling, turn off the cooker and add baking soda. You will see that the mixture will blow up and become lighter. Let it cool down for 15 minutes.
Put flour, salt and the honey-based mixture a little bit at a time into a medium-sized bowl. Then add also a slightly whisked egg. Blend it all with a spatula.
If you have a mixer, knead the mixture for up to 1-2 minutes, making sure you do not do it for too long and without adding any more flour.
Cover the mixture with food wrap and let it rest in the fridge for at least 90-120 minutes. It is important for the mixture to be cold and compact before being kneaded.
Split the mixture into four parts and stretch it out on a slightly floured working surface. The mixture should be at least 0.5 cm high. Preheat the oven at 170 degrees.
Cut out the biscuits in the shape you prefer and put them onto a baking tray covered by baking paper.
Then put the biscuits into the fridge for a few minutes before baking them. Thanks to this step the biscuits will not become deformed while being cooked.
Cook the biscuits in the hot oven at 170 degrees for 5-8 minutes. Let them cool down on a tray before you eat them.
You can keep the biscuits in an airtight container for a couple of days.
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