Ginger biscuits

Name: Ginger biscuits
Cook time: 1 h
Total time: 1 h
Yield: 110
Ingredients: 360 g Butter; 1 Vanilla pod; 240 g Icing sugar; 7-10 Tbsp 2 g (approx.1/2 teaspoon salt); 250 g brown sugar (110 g are needed); 1 Protein (size M); 30 g freshly grated ginger (net); 500 g Flour; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 110

360 g Butter
1 Vanilla pod
240 g Icing sugar
7-10 Tbsp 2 g (approx.1/2 teaspoon salt)
250 g brown sugar (110 g are needed)
1 Protein (size M)
30 g freshly grated ginger (net)
500 g Flour
baking paper

Directions

1
Melt butter at low heat and brown lightly. Pour into a bowl and let it cool down until the butter is firm again. Cut the vanilla pod lengthwise and scrape out the pulp. Cream butter, icing sugar, vanilla pulp and salt. Add ginger and stir in part of the flour by the spoonful.
2
Knead in the remaining flour. Quarter the dough and form 4 rolls. Then press them into square sticks (edge length approx. 3 cm). Sprinkle brown sugar on a tray. Spread a thin layer of egg white on the sticks, carefully turn them in the brown sugar and press them down lightly. Place the sticks in the refrigerator for 3-4 hours. Then cut the sticks into slices about 1/2 cm thick and spread them with small intervals on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 225 °C/ gas: level 4) for 6-7 minutes. Let the cookies cool down and store them packed in tins.
3
Spread a thin layer of egg white on the sticks, carefully turn them in the brown sugar and press them down lightly. Place the sticks in the refrigerator for 3-4 hours. Then cut the sticks into slices about 1/2 cm thick and spread them with small intervals on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 225 °C/ gas: level 4) for 6-7 minutes. Let the cookies cool down and store them packed in tins. Results in approx. 110 ginger biscuits