Traditional Slovakian Ginger Cookies are a bit different than the American ones. Ours are crumbly and dry, perfect for afternoon cup of tea. Traditionally baked as stars, we made these .... hm.. pea pods? ;o)
The best feature of these cookies is their longevity. Traditionally baked a week before Christmas, ginger stars are quite hard and soften as the time goes by. Then it is only a question of how many hours can you stare at them without having a bite. Here are my:
GINGER COOKIES:
(Zázvorové koláčiky)
- 220 g all purpose flour
- 220 g powdered sugar
- 3 egg yolks
- 1 egg
- lemon zest
- 1 tbsp fresh grated ginger
- pinch baking soda
- milk
Make a firm dough, roll out, cut out some nice pieces and place on a greased baking tray. Let sit overnight in. On the second day, bake the ginger cookies in the oven pre-heated to 160 degrees Celsius.
The freshly baked ginger cookies are very dry and tough. Let sit for couple of days for them to soften up.
This is the last post in my Monday Christmas Cookies series. Next Monday, for the very last time, we will celebrate this whole cookieness with a glass of home-made eggnog.
6 kommentarer:
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ginger cookies..hmmm i love this..they said ginger is aphrodisiac..i might be needing this hehehehe
What beautiful pictures. I like that you use fresh ginger for these cookies. Most of the ginger cookie recipes I have come across call for the powdered version.
Hey Dhanggit, yes, ginger does that... You ll be needing this? For your other half, eh?
you can, of course use both. If fresh, I strongly suggest that you use Japanese wasabi grinder. It mushes the ginger into a thick juice...
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