Thai ginger biscuits

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roast sesame seeds in a pan without fat until golden brown, remove. Wash the lemon, grate dry and finely grate the peel. Quickly knead sesame, lemon zest, butter in flakes, 100 g icing sugar, egg, salt, sesame oil, honey and flour with the dough hooks of the hand mixer to a smooth dough. Wrap dough in foil and chill for about 30 minutes. Roll out the dough thinly (approx. 3 mm) on a floured surface and cut out approx. 80 squares (6 x 6 cm).

2. 2

   Cut out small Christmas motifs (e.g. star, heart, shooting star etc.) from half of the squares again. Place the squares on 4 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes. Remove cookies from the oven and let them cool down on a cake rack. Halve the lemon and squeeze the juice. Mix 100 g icing sugar and 1-2 tablespoons lemon juice to a glaze. Pour into a freezer bag, cut off a small corner. Draw stripes over the cookies with cut-out Christmas motifs. Warm up the jam.

3. 3

   Mix 100 g icing sugar and 1-2 tablespoons lemon juice to a glaze. Pour into a freezer bag, cut off a small corner. Draw stripes over the cookies with cut-out Christmas motifs. Warm up the jam. Spread the remaining biscuits with jam. Place cookies with icing on top. Dust with 2 tablespoons of icing sugar

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
120 kcal

CARBS
17 g

FATS
5 g

PROTEINS
1 g