Chocolate and Ginger Shortbread Cookies
Cookies are very popular during the winter holidays, both for grown-ups and little ones. The little ones are primarily attracted by the shapes and colors while grown-ups appreciate the variety of tastes, the subtle flavors that combine beautifully to create a fairytale treat.
Ingredients
- 150 g butter
- 1 large egg
- 2 tbsp cold milk
- 200 g flour
- 50 g corn starch
- 2 tbsp cocoa
- 1 pinch of salt
- 100 g powdered sugar
- 1 tsp ginger powder
- 1 tsp vanilla extract
- 100 g dark chocolate
Method · 35 min
- Mix the room temperature butter with the powdered sugar until it becomes airy and creamy.
- Separately mix the flour with the starch, cocoa, and salt.
- Add the egg to the butter cream, and mix well until completely incorporated.
- Gradually add the flour and mix on a low speed.
- Finally, add the vanilla extract.
- If the mixture is too stiff, add 2 tablespoons of milk.
- Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and line a large baking tray with baking paper.
- Cut the dough into rounds with a pastry cutter and place each one on the tray, leaving 2-3 cm (0.8-1.2 inch) between each cookie.
- Bake for 10-12 minutes, until edges are lightly browned.
- Remove the tray from the oven and let rest for 2-3 minutes. Transfer them to a cooling rack.
- Once completely cooled, decorate with melted dark chocolate and sugar shapes.
- Enjoy!
Chocolate and ginger create a simple but special sweet: fragrant, aromatic, delicate. They are simple, economical, and delicious treats, and they have chocolate!