Mexico.- No doubt the holiday season brings you a lot of memories and among them I am sure is the taste of ginger biscuits, so in the editor of Monitor Expresso we have decided to share the recipe.
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2 1/4 cups flour
1 tablespoon powdered ginger
2 teaspoons cinnamon powder
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter at room temperature
3/4 cup chewed sugar (165 g)
1 egg yolk
1 1/2 teaspoons vanilla
1 tablespoon maple honey
2 tablespoons cow’s milk for the icing
5 tablespoons water for the icing
3 cups sugar glass for icing
1 1/2 tablespoons glasé-based meringue powder
Preheat the oven to 170oC.
In a bowl mix all the dry very well and reserve.
Cream the butter with the sugar in the blender for about 3 minutes.
Add the yolk, vanilla, honey and milk and whisk until incorporated. Slow down and gradually add the powders while still beating. Stir well until a dough is obtained.
Wrap the dough with nonstick plastic and refrigerate for 15 minutes.
Spread the dough with a rolling pin on a floured surface. Cut figurines of ginger dolls, little trees and stars. Place in an oven tray.
Bake for 15 minutes or until cookies are golden brown from the edges. Cool.
For the icing, combine the glass sugar with the meringue powder and water in a bowl.
Decorate the cookies with the glaze and let it dry.