Ginger and Chocolate Cookies
Marie Skogström- 25–30
- 40 min
- 1 hour 50 minutes
If, like Marie, you like classic wheat crackers with cardamom, this might become a new favorite! They’re the perfect little crackers to keep in your cookie jar for when you have unexpected guests. You can also crush the crackers and serve them with ice cream for a delicious dessert.
3.7/5
284 VotesHere's how:
-
1
Heat the milk to about 25 °C. Mix all the ingredients, except for the chocolate chips, in a mixing bowl fitted with a dough hook until the dough is smooth and elastic. Add the chocolate chips during the last few minutes.
-
2
Let it rise for at least 30 minutes.
-
3
Divide the dough into 6 pieces and roll them out. Cover with a dish towel and let them rise for about 30 minutes.
-
4
Preheat the oven to 230 °C. Brush with a beaten egg mixed with a pinch of salt. Sprinkle with a little pearl sugar. Bake for about 12–15 minutes. Let cool slightly before cutting and breaking into pieces. Lower the oven temperature to about 150 °C and bake the cookies until golden brown for 15–20 minutes; open the oven door and let the cookies dry out in the residual heat.
Tip!
- You can also mix some nuts into the dough—that will make the cookies “extra delicious”!
- If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Sweet Doughs, fresh
- 125 g (1.25 dl) milk
- 9 g (about 3 tsp) ground ginger
- 2 tbsp fresh ginger, grated
- 70 g (about 0.5 dl) white syrup
- 2 g (about 0.5 tsp) salt
- 50 g butter, at room temperature
- 250 g (about 4.2 dl) wheat flour
- 150 g (1 bag) Odense chocolate buttons, dark or light
Brushing
- eggs, beaten with a pinch of salt
Garnish
- granulated sugar
The recipe comes from
kronjast.se
