Ginger Cookies
Ingredients
- 2 cups 250 g Confectioner’s sugar
- 2 cups 250 g Flour
- ½ cup 15 g Ginger, ground
- 2 tbsp 1 kl Baker’s ammonia (can be replaced with baking powder)
- 2 Eggs
- Flour for the work surface
Instructions
- Knead together confectioner’s sugar, flour, ginger, baker’s ammonia, and eggs.
- Let rest briefly.
- Roll out to 3–4mm thick and cut out with a scalloped cookie cutter.
- Let dry for 12 hours on a floured pastry board.
- Preheat oven to 300 °F (150 °C).
- Place cookies on a baking sheet lined with parchment paper and bake for about 8 minutes.
Notes & Wine Advice
This classic cookie is made the traditional way with a special, jagged edged, cookie cutter. If this is not available a scalloped cookie cutter will work just as well.