At Christmas I had two times the wonderful gingerbread of Pamirilla and we liked a lot: scented soft, very good .. but could it be otherwise a nice pastry you can only have the best!
I thought I'd change, but only a little, to enjoy more often, even if it does not say anywhere that gingerbread cookies are eaten mandatory December 25! But it would be like eating cake or pandoro all year round! We must respect the traditions!
Here are the pan-ginger-oat, I assure you that they are delicious!
dose for about 35 cookies:
140 g of butter at room temperature
100 g.
sugar 80 g of acacia honey 1 egg
200 g flour 80 g of oats
1 teaspoon baking powder 1 teaspoon baking soda 3 teaspoons ginger
( I used the fresh chopped )
3 teaspoons ground cinnamon 1 teaspoon
cloves
powder 1 teaspoon grated nutmeg
grated rind of half an orange
Beat Cream butter with sugar until it becomes frothy, then add the egg, stirring constantly. Combine the flour with a spoon: baking powder, baking soda, spices, then oats, grated ginger and honey last.
Put the dough for an 'hour in the refrigerator. After this time you have the dough over the greaseproof paper and make two rolls and put in the fridge for another ora. Tagliare a fette il primo rotolo, (l'altro lasciarlo ancora al freddo) e, molto velocemente con le mani, fare delle palline, poi schiacciarle. Mettere i biscotti sempre sopra la carta da forno ed infornare a 180° per 12-15 minuti. Devono scurirsi appena.
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