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!
Ingredients
- A nice ginger root
- 8g bicarbonate of soda (1 teaspoon)
- 200g sugar
- 500g flour t55
- 150g butter
- 5g salt (level teaspoon)
- 5-10cl milk
Accessories
- Parchment paper
- Garlic/herb blender
- Flat-bottomed glass or funny bucket to sign your cookies
Recipe
- 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.
- Store in your pretty cookie jar.
