Ginger Cookie

Name: Ginger Cookie
Yield: 70
Ingredients: 2 1/4 cups all-purpose flour (270 g); 1/2 cup cold unsalted butter, chopped (100 g); 1 cup brown sugar (160 g); 2 tablespoons fresh ginger, peeled and grated; 1/2 teaspoon ground cinnamon; Pinch of salt; 2 tablespoons water

1
2 1/4 cups all-purpose flour (270 g)
2
1/2 cup cold unsalted butter, chopped (100 g)
3
1 cup brown sugar (160 g)
4
2 tablespoons fresh ginger, peeled and grated
5
1/2 teaspoon ground cinnamon
6
Pinch of salt
7
2 tablespoons water

Ingredients

1
2 1/4 cups all-purpose flour (270 g)
2
1/2 cup cold unsalted butter, chopped (100 g)
3
1 cup brown sugar (160 g)
4
2 tablespoons fresh ginger, peeled and grated
5
1/2 teaspoon ground cinnamon
6
Pinch of salt
7
2 tablespoons water

Directions

1
In a large bowl, combine the flour, butter, brown sugar, ginger, cinnamon, and salt
2
Mix until crumbly with your fingers
3
Create a depression in the center, add half the water at a time, and mix
4
Gently knead until you achieve a homogeneous mixture
5
If needed, add the remaining water
6
On a lightly floured surface, roll out the dough to 3 mm thickness
7
Precare the oven to 200°C (hot)
8
Cut the dough into 5.5 cm diameter circles using a cookie cutter
9
In an ungreased baking sheet, bake for about 15 minutes, or until the bottoms are golden brown
10
Remove from the oven and baking sheet
11
Await cooling, then store in an airtight container
12
Cals per serving: 34