Gingerbread with fresh ginger

A nice spicy cake for the tea

Spices are always good, and I think it is absolutely wrong we most associate it with Christmas 🙂
I had put about 3 tablespoons finely grated ginger cakes, but seems easily one at least can put double in, the taste was not as dominant. But my guy blindly present two versions, could be good taste which had ginger. In the second version I tested 1 teaspoon instead of carnations al ingerfær, always fun to experiment.

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RECIPE – crisp BISCUITS 50 pcs

INGREDIENTS

300 (g) brown sugar
2 eggs
150 grams of butter / Organic spreadable block
700 gram flour
2 TSP bicarbonate of soda
1 TSP cardamom
2 teaspoon ginger powder
2 teaspoon vanilla
2 spsk.Kanel
3-6 teaspoon fresh ginger
1 great eco Citron both grated peel and juice

APPROACH

Heat the oven to 180-200 ° C
Beat butter and sugar and eggs in mixer or with electric beater.
Add finely grated ginger and lemon zest and juice
Mix the flour and spices and baking soda and Heldt it in and stir further.
Put the dough in the fridge min. a few hours or overnight.
Roll the dough out in ca 3 mmm
Plug the cakes out with udstikkerforme, or a glass, pressure in any pattern.
Sprinkle with sugar if necessary
Bake ca 10 my center of the oven, keep an eye out, and take them out when they are golden brown
Cool on a wire rack
Put the cake tin