Créez de délicieux biscuits au gingembre en utilisant du sirop de glucose et du bicarbonate de soude à ingrédients spéciaux.
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Molecular Gastronomy
Molecular Gastronomy Desserts
12
20 minutes
15 minutes
Create delicious ginger cookies using Special Ingredients Glucose Syrup and Bicarbonate Of Soda.
Author:Special Ingredients
300g All Purpose Flour
130g Sugar
1 Egg
4 Tbsp Special Ingredients Glucose Syrup
180g Butter or margarine
7g Special Ingredients Bicarbonate of Soda
6g Cinnamon Powder
12g Ginger Powder
1.5g Salt
Preheat the over to 180℃ and prepare a baking tray.
Sift the Flour into a large bowl and add the Salt, Ginger Powder, Special Ingredients Bicarbonate of Soda and Cinnamon Powder.
Place the Butter and Sugar into a mixing bowl and cream until the ingredients are pale. Add the Special Ingredients Glucose Syrup and continue to mix.
Add the egg and beat until all mixed together.
Add half the dry ingredients to the wet ingredients and continue to mix. Add the remainder of the dry ingredients and mix until well combined. The dough should be a little sticky.
Use a spoon to scoop out the dough in small amounts and hand roll these into small balls.
Plaec the dough balls on a baking tray, well spaced to avoid the cookies merging as they will spread whilst in the oven.
Bake the cookies for 13 - 15 minutes. Remove the cookies from the over whilst still soft and place on a wire rack to cool. The cookies will continue to harden as they cool.
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