Ginger tea biscuits

Name: Ginger tea biscuits
Cook time: 40 min
Total time: 40 min
Yield: 25
Ingredients: 1 piece(s) (about 40 g) Ginger; 250 g Flour; 75 g Sugar; 1 knife tip Baking Powder; 1 egg (size M); 125 g Butter; 100 g Dark and white chocolate; 25 g candied ginger; 1-2 TABLESPOONS Hazelnut brittle; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 25

1 piece(s) (about 40 g) Ginger
250 g Flour
75 g Sugar
1 knife tip Baking Powder
1 egg (size M)
125 g Butter
100 g Dark and white chocolate
25 g candied ginger
1-2 TABLESPOONS Hazelnut brittle
baking paper

Directions

1
Peel and finely grate the ginger. Mix flour, sugar, baking powder and ginger. Add egg and butter in pieces and knead everything into a smooth dough. Cover and chill for about 1 hour. Roll out the dough on a floured work surface to a thickness of about 5 mm. Cut or cut out the teapot. Line 2 baking trays with baking paper and place the pot on top.
2
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Let them cool down. Chop the couverture separately, melt carefully one after the other in a warm water bath. Spread the biscuits with it and decorate. Cut candied ginger into strips. Decorate biscuits with ginger strips and brittle. Leave to dry