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Ginger and chocolate biscuits recipe of 07-10-2011 [Updated on 13-07-2016]
And we start again with the biscuit recipes, this time with a new flavor, ginger and chocolate, a wonderful combination! These biscuits are crumbly and fragrant and are perfect to be served with tea to combat the cold and boredom of the long winter afternoons that are now upon us. This morning it seemed to want to rain and instead after four drops luckily the sun came out so I can go out with Elisa for a walk, now my starlet is 40 days old and is growing visibly, when we left the hospital she weighed 2,350 gr and now she has exceeded 4 kg and I can finally start putting on all the onesie and dresses that until today she liked giants. She continues to be a real little angel, she has a lot of appetite and takes long naps and when she is awake she loves to be in her arms and listen and observe everything that surrounds her and delights us with verses and smiles. She is an adorable and cuddly baby who loves to be carried around walking around in the pouch and having an afternoon nap on my chest belly to belly;)
Of course I do not miss the moments when I feel tired and it seems to me that everything is getting out of hand but I am looking for a new balance and finally it seems to me to be on the right path :) kisses to those who pass by and have a good weekend , hoping it's good weather all over Italy.
How to make ginger and chocolate chip cookies
In a bowl, work the butter cut into pieces together with the sugar.
Once a cream is formed, add the egg and mix until it is completely absorbed by the butter cream.
Now add the flour, grated ginger and vanilla yeast and mix until a homogeneous mixture is obtained.
Finally add the drops of fondant fondant.
Mix to make them distribute evenly to the dough, thus obtaining a soft dough.
With the mixture obtained, create balls that you will place on a greased and floured baking sheet, taking care to distance them a little from each other.
Bake the ginger and chocolate cookies in a preheated oven and bake at 180 degrees for ten minutes.
Allow the biscuits to cool before lifting them from the pan and serving.