- 125 GRAM FLOUR
- 75 GRAM BUTTER, soft
- 2 EGGS
- 50 GRAM SUGAR
- 75 GRAM ALMOND PASTE
- 130 GRAM FLOUR
- 100 GRAM BUTTER
- 75 GRAM SUGAR
- 4 TBSP PRESERVED GINGER, chopped
Beat the butter and sugar for 2 minutes, add 1 egg and beat 1 minute more. Stir in the flour. Put the dough in the fridge for an hour, roll it out and cut out round cookies using a glass. Mix the almond paste with 1 egg yolk and put 1 teaspoon in the middle of each cookie. Bake 20 minutes at 170 degrees Celsius.
Mix all ingredients but keep some ginger and sugar behind for decoration. Form a dough and put in the fridge for half an hour. Roll out and form cookies with a glass or cup. Brush some ginger syrup on top, put a piece of ginger in the middle and sprinkle with sugar. Bake 15-20 minutes at 180 degrees Celsius.
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