Directions
- In a blender or food processor, combine the crystalized ginger and flour; pulse until the ginger is finely ground. (If you prefer, you can leave a few larger pieces for texture.)
- In a medium bowl, using a handheld electric mixer on low speed, beat the butter until smooth. Increase the speed to high and beat for one minute. Add the flour mixture and mix by hand with a spoon. Once the dough comes together, form into a log four centimeters in diameter. Wrap in parchment or waxed paper and refrigerate for at least 30 minutes, until firm, or for up to three days.
- Preheat the oven to 300°F (150°C).
- Using a sharp knife, slice the dough into rounds 0.5 centimeters thick. Place the rounds on the prepared baking sheets, spacing them about 2.5 centimeters apart. Top each with a piece of crystalized ginger.
- Bake one pan at a time on the middle rack of the preheated oven until the cookies are pale golden on the edges, about 18 to 22 minutes.
- Let cool on the baking sheet for five minutes before transferring the cookies to a wire rack to cool completely.
Tips:
The crystalized ginger needs be dry, not moist and sticky. If yours is sticky, chop it into 0.5 centimeter pieces and bake for 20 minutes in a preheated oven on the lowest setting — usually between 150°F and 170°F (70°C to 80°C).
Store the cookies in an airtight container at room temperature for up to one week.
Courtesy of THE 3-INGREDIENT BAKING BOOK by Charmian Christie © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.