Soft biscuits with ginger
INGREDIENTS
2/3 cups of crystallized sugar
cookie dough with ginger (see recipe)
PREPARATION
1. Put the crystallized sugar on a plate. Shape ginger cookie dough into balls, 1 tbsp. to tab (15 ml) at a time. Roll the balls of dough into the granulated sugar to coat them. Place balls on 2 parchment-lined cookie sheets spaced 2 "(5 cm) apart and flatten slightly.
2. Bake at 350 ° F (180 ° C) for 10 to 12 minutes or until the edges of the cookies are firm to the touch (invert and turn plates halfway through cooking). Remove from oven and let cool for 5 minutes. Place the cookies on grids and let them cool completely. (The cookies will keep for up to 5 days at room temperature or up to 1 month in the freezer.)
A good thing
As the cookies will harden on cooling, it is best not to cook them until they are completely crisp.
Soft biscuits with ginger
Reviewed by nina
on
March 12, 2018
Rating:
Reviewed by nina
on
March 12, 2018
Rating:
