Travel diaries

Lemon and Ginger Cookie Recipe

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I have to confess a little secret: whenever I travel I have just bought kitchen products, whether they are ingredients or utensils. During the travel through Vietnam and Cambodia, in Vietnam Upon arrival at the hotels, we were welcomed with slices of caramelized ginger. It was very good and I thought about buying a little to take me home. However, in the end I did not have the opportunity to buy it in Vietnam and I ended up buying it in the Russian market of Nom Pen, in Cambodia. Upon arriving home and eating it I discovered that it was so spicy that there was no human being able to swallow that. So I thought, "How can I take advantage of the bag of candied ginger?" The answer was given to me by the wonderful Martha Steward With this super easy cookie recipe. These cookies have become so popular and I have been asked for the recipe so many times that is why I publish it on the blog. Ea!

Lemon Ginger Drop Cookies. Ingredients

8 tablespoons (114 g) unsalted butter at room temperature
3/4 cup (170 g) sugar
1 egg size L
Grated lemon peel
4 x 1/3 cup (140 g) flour
1/2 teaspoon (2 g) ground ginger
1/2 teaspoon (3 g) yeast
1/4 cup (35 g) slices of caramelized ginger, minced into small pieces
Sprinkle sugar

Ingredient Notes

I usually use Puleva butter or that of Central Lechera Asturiana which, although it does not indicate it, is without salt. They are the ones that have better value for money. Avoid white-label butters as they contain a lot of water and are not very good for baking cookies. So that the butter has the ideal texture to work it, you have to take it out of the fridge a while before. Normally I leave it the day before, but if it's summer with two hours you will get the necessary consistency. Above all, never soften it with the microwave ever. On the other hand, the original recipe has baking soda instead of yeast, but the first time I made them I was wrong and put yeast. The reason is that I confused baking powder with baking soda, and the result was that the cookies were with a textured texture and were softer and better. If you want them with a crunchier texture, you have to replace the baking powder with baking soda.

You can buy the candied ginger slices in an Asian supermarket. In Barcelona you can find them in the Dong Fang of Balmes Street with Pelayo.

The sugar I use to decorate I bought it in the trip to Finland (I already tell you that this of buying ingredients around the world begins to be pathological) and has a texture of sugar pebbles, similar to the sugar of the roscones de reyes, but you can use normal sugar.

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