This recipe for spicy ginger cookies dates back to the 1970s, and brings an exciting new flavor to your cookie jar. Back then, it was printed on Kotányi ginger sachets. Take a culinary trip through time as we present this recipe just as it was back then.
Ingredients 6 Portions
Beat two whole eggs with 180 grams of fine sugar until foamy, then add 20 grams of finely ground ginger and a tiny pinch of salt.
Meanwhile, sift together 200 grams of coarse wheat flour and half a sachet of baking powder, then add this to the beaten egg mixture.
Turn the dough out onto a floured surface, knead it very lightly until smooth, then roll it out on a well-floured board to the thickness of a ruler.
Using a gingerbread cutter, cut out cookie shapes from the dough and place them side-by-side on a lightly greased and floured baking sheet.
Put the ginger cookies in a cool, well ventilated place for 3 to 4 hours to allow the surface to dry out slightly.
Place the baking sheet in a warm oven and bake the ginger cookies until golden, then reduce the heat and allow them to cook a little longer.
Allow to cool, then store in a dry place.