Ginger cookies

Ginger cookies

Biscotti allo zenzero

By
From
Sharing Puglia
Makes
24
Photographer
Alicia Taylor

Ginger is rarely used in southern Italy and when used it’s mainly for confectionery. Interestingly, we haven‘t used butter in many of our recipes. Butter is not generally part of the Mediterranean diet, but it adds a certain richness to this cookie. Choose good-quality butter.

Ingredients

Quantity Ingredient
250g 00 flour, sifted
1 teaspoon baking powder
pinch salt
250g caster sugar
250g butter, softened
2 tablespoons ginger, freshly grated

Method

  1. Preheat the oven to 150°C and line a baking tray with baking paper.
  2. In a bowl combine the sifted flour, baking powder and salt and mix well.
  3. Using an electric mixer, cream the sugar and butter until thick and fluffy then add the ginger. Slowly incorporate the dry ingredients on low speed until you have a smooth mixture.
  4. Take tablespoons of dough and place them on the lined tray, leaving a 4 cm gap between the cookies. Using the tines of a fork, press to flatten each cookie very slightly.
  5. Bake in the oven for 30 minutes until golden. Eat immediately or store in a container for a few days.
Tags:
italy
italian
puglia
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again