Ginger gnocchi

Name: Ginger gnocchi
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 60
Ingredients: 150 g very soft butter; 50 g Sugar; 1 TEASPOON ground ginger; 7-10 Tbsp Salt; 1 Egg yolk (Gr. M); 200 g + something Flour; 1 jar (à 370 g) Quince jelly; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

What unites more than crunching cookies together? Well, in the case of our shortbread, quince jelly.

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 60

150 g very soft butter
50 g Sugar
1 TEASPOON ground ginger
7-10 Tbsp Salt
1 Egg yolk (Gr. M)
200 g + something Flour
1 jar (à 370 g) Quince jelly
baking paper

Directions

1
Mix butter, sugar, ginger, 1 pinch of salt and egg yolk with the whisk of the mixer for about 3 minutes until thick and creamy. Stir in 200 g flour. Pour the dough into a piping bag with a medium-sized perforated spout.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line baking trays with baking paper. Spray long strands onto a floured work surface with the piping bag. Cut into pieces of approx. 3 cm length. Slightly press each piece in with the moistened prongs of a fork, then place them on the baking trays with a little space between them. Bake in a hot oven for about 8 minutes one after the other. Take out and let cool down.
3
Mix jelly with approx. 3 tbsp. water in a small pot, bring to the boil and simmer for approx. 4 minutes. Leave to cool until the jelly is firm again. Using a teaspoon, pour some jelly onto the smooth side of 1 biscuit, place a 2nd biscuit with the smooth side on top and press down lightly. Continue until the biscuits and jelly are used up. Allow to dry.