Gingerbread Cookies (Biscuits au Gingembre)
Crispy, spiced biscuits made with ginger powder and syrup, developing a cracked surface as they cool.
Ingredients
Butter (diced)
50 g
Corn syrup
50 g
Granulated sugar
40 g
Cake flour
115 g
Ginger powder
1 tsp
Baking soda
1 tsp
Instructions
1
Heat the sugar-butter mixture
Preheat the oven to 180°C (th. 6). Lightly oil 2 large baking sheets. Place the butter, syrup, and sugar in a heavy-bottomed saucepan and melt over low heat, stirring occasionally until well combined. Do not boil, as moisture evaporation would alter the proportions.
2
Mix in the flour
Let cool slightly (this step is important; if egg were added at this point, it would prevent it from spoiling). Add the flour, ginger powder, and baking soda, stirring carefully. The baking soda reacts immediately, so shape the cookies and place them in the oven as quickly as possible.
3
Baking
Bake for about 10 minutes, until the cookies are golden and cracked on the surface. Cool on the baking sheet for 2 minutes, then transfer to a wire rack.
