Chocolate-Ginger-Shortbread
This delicate recipe I found in a cuisine magazine years ago. I varied it a bit, tried it - loved it! And the scent when you bake it... Delicious.
Please note that it needs two hours of cooling time.
Chocolate-Ginger-Shortbread
This delicate recipe I found in a cuisine magazine years ago. I varied it a bit, tried it - loved it! And the scent when you bake it... Delicious.
Please note that it needs two hours of cooling time.
Cooking Instructions
- 1
Mingle flour, cocoa and starch. Peel te fresh ginger, shred it and collect the juice. I take my Japanese porcelain ginger grater and also use the finely grated pulp - makes the taste of ginger stronger. Chop the candied ginger finely.
- 2
Mix butter, sugar, salt and vanilla sugar until creamy. Add the fresh ginger and mix thoroughly. Add the flour mix to the butter mix and knead. Then add the candied ginger to the dough and knead it in.
- 3
Put the dough in the fridge and let cool for one hour.
- 4
Roll the dough to 1 cm thickness and cut out the biscuits. (Additionally, I use a stamp to decorate them.) Put on a baking sheet and let rest for another hour. Preheat the oven to 180 °C.
- 5
Bake for 15 min. Enjoy!
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