Ginger biscuits harmonize particularly well with a cup of tea. They have a slight sharpness that is mitigated by the marzipan raw mass. Ginger cookies stay soft after baking and should cool on the baking sheet so they do not break. Flour in a bowl with sugar and a pinch of salt. About 1 / 2 teaspoon ginger powder add and mix with the flour.
Marzipan raw mass and cold butter cut into small pieces with your hands and knead the flour until the dough is smooth. Preheat the oven to 180 degrees. Shape the dough into a ball and roll it thick on a lightly floured surface, about 4 mm. Here, the cake and roll the dough lightly with flour. With a glass cutter or ginger biscuits from about 5 cm in diameter and put a little distance on a baking paper-lined baking sheet. The ginger cookies baking still running slightly apart. Continue reading