Ginger-Peanut-Cookies

Name: Ginger-Peanut-Cookies
Cook time: 40 min
Total time: 40 min
Yield: 40
Ingredients: 125 g unsalted peanuts; 100 g candied ginger; 125 g soft butter; 75 g brown and white sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 200 g Flour; 1/2 TEASPOON Baking Powder; 75 g Chocolate droplets; 1/2 TEASPOON Cocoa powder; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 40

125 g unsalted peanuts
100 g candied ginger
125 g soft butter
75 g brown and white sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
200 g Flour
1/2 TEASPOON Baking Powder
75 g Chocolate droplets
1/2 TEASPOON Cocoa powder
baking paper

Directions

1
Coarsely chop peanuts and ginger. Cream butter, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the egg. Mix flour and baking powder and stir in. Halve the dough.
2
Fold in half the ginger and half the peanuts. Add the remaining peanuts, chocolate drops and cocoa to the other half. Using 2 teaspoons of each dough, place 20 piles of dough (approx. 4 cm Ø) on 1 baking tray lined with baking paper and press slightly flat. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Let the cookies cool down on the tray, then remove them