Christmas time is cookies time! This time forget the famous gingerbread (I\u2019ll make them too!) because these cookies are made with fresh ginger that I love! They\u2019re super easy to make too, and this is another perk. I usually tend to avoid butter, but this time its creaminess is part of the symphony of flavours that these cookies ooze. There are several recipes around, I use this one:<\/p>\n
Brown sugar 50 gr
\nPlain sugar 65 gr
\nFresh ginger 50 gr
\nAlmonds 50 gr
\nButter at room temperature 125 gr
\nLemon zest 1
\nAll purposes flour 300 gr<\/p>\n
Take a mixer and put into it the brown sugar and the almonds, and whisk until almonds turn into grains. Then add the peeled ginger cut in little pieces and whisk again until you get a creamy dough, that you can put into a bowl and mix with the butter (please don\u2019t melt it into the microwave!). and then with the flour. When the dough becomes thick, continue to knead on a pastry board and then form a dough ball, cover it with film and let it rest into the fridge for an hour at least.
\nAfter that with the help of a rolling pin roll out the dough about 1 cm thick and cut your cookies the shape you like. Put the cookies onto the baking tray covered with greaseproof paper and bake them in a preheated over (180 degrees) for about 15\/20 minutes. Please check well as they cook quite quickly \u2013 I usually start checking after 10 minutes just in case\u2026 As the quantities of this recipe are for about some twenty cookies it is likely you may need to bake two trays. In this case while the first tray is into the over, put the remaining cookies to be baked into the fridge until it\u2019s time for them to be baked as well. In this way they will better keep their shape during baking. Enjoy!
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