July 04, 2012

Cookies with ginger and white chocolate

This is another great recipe from the great cake book called "A piece of cake" by Leila Lindholm.

After I had added the original 1½ dl flour as well as the rest of the other ingredients, I noticed, that the cookie dough was very, very soft, almost fluid, so I decided to increase the flour amount from 1½ dl to 2½ dl flour instead of. And this gave a cookie dough, which I could roll. This extra flour did not give any defects later on the final cookie.

I also decided to increase the amount of fresh ginger, as I like ginger taste.

Cookies with ginger and white chocolate:
  • 125 g butter - soft
  • 100 g sugar
  • 1 egg
  • 2½ dl (cake) flour - only 1½ flour in the original recipe
  • ½ dl oat flakes
  • ½ tea spoon baking powder
  • 1/4 tea spoon salt
  • 1 lime - only the peel, so use an organic lime
  • 3-4 cm fresh ginger - 2-3 cm in the original recipe.
  • 100 g white chocolate
  1. Whip the soft butter and sugar together.
  2. Grate the ginger and whip it into the butter-egg mass.
  3. Add the egg to the butter-egg mass and whip again.
  4. Add flour, oat flakes, baking powder, lime peel and salt into the cookie dough.
  5. Break the white chocolate into smaller pieces and stir them into the cookie dough.
  6. Roll the cookie dough to a height of 5 cm.
  7. Wrap the cookie dough in baking paper or film.
  8. Let the cookie dough rest in the refrigerator night over or place it in the freezer for ½ hour.
  9. Heat the oven (conventional oven) to 200'C.
  10. Cut the cookie roll into pieces of 1 cm and place those on a baking tray covered with baking paper.
  11. Bake the cookies in the middle of the oven for approx 10-12 minutes. 

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