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Aunt Nana’s ginger shortbread
Ginger is always a debatable ingredient in the kitchen… Peppery to some, or even ‘soap-like’ to others… I’m always amazed to discover that gourmets can bite into a block of soap, but hey. Come on, let’s not dawdle, children and gourmets of all ages are stamping their feet!
A nice ginger root
8g bicarbonate of soda (1 teaspoon)
500g flour t55
5g salt (level teaspoon)
Flat-bottomed glass or funny bucket to sign your cookies
Mix the flour, sugar, salt and bicarbonate of soda
Melt the butter and add it to the mixture while continuing to knead, then add the milk so that the dough has a nice homogeneous and non-liquid consistency.
Peel the ginger root and blend it very finely and pass it through a sieve to avoid the fibres, recovering the juice and the fine pulp.
Preheat the oven to 200 degrees
Spoon out bits of dough and make small balls of 3-4cm diameter, not too big to be able to multiply them on the baking sheet and brown them evenly in the oven.
Place them on baking paper and cover with a second sheet.
Press down with a glass bottom to make round, flat cookies of about 5mm (the softer the better, the less crisp they will be)
Put the whole thing in the oven and watch it cook. There is no rule, they cook quite quickly and depends on your oven, when they are a nice golden to brown colour, let them cool down by opening the oven so they can dry.
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