Ginger shortcrust pastry biscuits

Name: Ginger shortcrust pastry biscuits
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 50 g candied ginger; 125 g Butter or margarine; 250 g Flour; 1 egg (size M); 75 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 125 g Icing sugar; 3 TABLESPOONS freshly squeezed orange juice; 7-10 Tbsp Orange Julienne; 7-10 Tbsp Flour; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

50 g candied ginger
125 g Butter or margarine
250 g Flour
1 egg (size M)
75 g Sugar
1 pinch Salt
1 package Vanillin sugar
125 g Icing sugar
3 TABLESPOONS freshly squeezed orange juice
7-10 Tbsp Orange Julienne
7-10 Tbsp Flour
baking paper

Directions

1
Chop the ginger finely. Dice fat. Pour flour into the mixing bowl, make a depression in the middle, add egg, sugar, salt, vanillin sugar, cold fat in flakes and ginger on the rim.
2
Work vigorously with the dough hooks of the hand mixer. Then knead quickly to a smooth dough with cool hands. Cover and put in a cool place for about 1 hour. Roll out the short pastry on a floured work surface to a rectangle (approx. 30x40 cm) and cut approx. 50 lozenges with a wheel.
3
Place the lozenges on 2 baking trays lined with baking paper. Press patterns into the lozenges with a meat tenderizer as desired. Bake the trays one after the other in a preheated oven (electric: 175°C/ gas: level 2) for 18-22 minutes.
4
Let the cookies cool down on a cake rack. Stir icing sugar and orange juice until smooth. Spread the rhombs with the icing and sprinkle with orange julienne as desired.