Gingerbread Cookies with Vanilla Sugar

Description

Gingerbread cookies with vanilla sugar

Ingredients

• Grated Ginger Root - 1 piece
• Wheat Flour - 5 oz
• Butter - 5 oz
• Brown Sugar - 5 oz
• Vanilla salt - 0 oz
• Whole egg - 1 piece
• Gingerbread Spice Mix - 1 tablespoon
• Baking Powder - 1 tablespoon
• Salt - a pinch

Step by Step guide

Step 1

Wash the ginger roots, peel them, and grate finely — you will need two teaspoons of grated ginger for the cookies.

Step 2

In a blender, combine the cold butter cut into large cubes with brown sugar and a pinch of salt at high speed, then add the egg yolk and blend again until smooth.

Step 3

Sift the flour together with the vanilla sugar, baking powder, and gingerbread spices. Gradually add this mixture and the grated ginger to the bowl of the blender with the butter, in small portions. It's best to knead the dough using the blender rather than by hand, as shortcrust pastry should not be overheated. Additionally, kneading by hand may result in the dough becoming too tough. Once prepared, the dough should be refrigerated for an hour.

Step 4

Roll out the chilled dough with a rolling pin in all directions to a thickness of 1.5 mm. Using cookie cutters, cut out shaped cookies and transfer them to a baking sheet lined with parchment paper. Place in a preheated oven at 355°F for five to eight minutes, or until the edges of the cookies are lightly golden.

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