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
- Whip the soft butter and sugar together.
- Grate the ginger and whip it into the butter-egg mass.
- Add the egg to the butter-egg mass and whip again.
- Add flour, oat flakes, baking powder, lime peel and salt into the cookie dough.
- Break the white chocolate into smaller pieces and stir them into the cookie dough.
- Roll the cookie dough to a height of 5 cm.
- Wrap the cookie dough in baking paper or film.
- Let the cookie dough rest in the refrigerator night over or place it in the freezer for ½ hour.
- Heat the oven (conventional oven) to 200'C.
- Cut the cookie roll into pieces of 1 cm and place those on a baking tray covered with baking paper.
- Bake the cookies in the middle of the oven for approx 10-12 minutes.