Ginger Brandy Cookie Recipe
A vegetarian Continental recipe with all purpose flour (maida), salt, baking powder. Ready in 1h 5m, serves 6.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Ginger Brandy Cookie Recipe, cream the butter, sugar until light and fluffy
dry ginger powder(1 tablespoon)butter - softened(1/2 cup)sugar(1/2 cup)tablespoons brandy(2) - 2
Add the honey, brandy and eggs and beat well until well combined
honey(1/4 cup)whole eggs(1)tablespoons brandy(2) - 3
In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon powder
all purpose flour (maida)(2 cups)salt(1/4 teaspoon)baking powder(1 teaspoon)dry ginger powder(1 tablespoon)teaspoons cinnamon powder (dalchini)(2) - 4
Gradually beat in the dry flour ingredients to the butter mixture
all purpose flour (maida)(2 cups)butter - softened(1/2 cup) - 5
Combine well to form the cookie dough
- 6
Once it forms a cookie dough, cover with a clingfilm and refrigerate for 30 minutes
- 7
Preheat the oven to 180 C
- 8
Prepare the baking sheet by lining it with parchment paper
baking powder(1 teaspoon) - 9
Shape the ginger brandy cookie dough into 1 inch balls and place them on the baking sheet
baking powder(1 teaspoon)dry ginger powder(1 tablespoon)tablespoons brandy(2) - 10
Bake for about 12 minutes, until just firm and a bit crisp around the edges
- 11
Remove the Ginger Brandy Cookies from the oven and transfer to a wire rack and let cool completely
dry ginger powder(1 tablespoon)tablespoons brandy(2) - 12
Store the Ginger Brandy Cookies in airtight containers and serve as a snack for the holiday season
dry ginger powder(1 tablespoon)tablespoons brandy(2)
Nutrition Facts
Per serving
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Ginger Brandy Cookie Recipe
A vegetarian Continental recipe with all purpose flour (maida), salt, baking powder. Ready in 1h 5m, serves 6.
Curated byLucas Dubois🇫🇷
Directions
12 steps- 1
To begin making the Ginger Brandy Cookie Recipe, cream the butter, sugar until light and fluffy
dry ginger powder(1 tablespoon)butter - softened(1/2 cup)sugar(1/2 cup)tablespoons brandy(2) - 2
Add the honey, brandy and eggs and beat well until well combined
honey(1/4 cup)whole eggs(1)tablespoons brandy(2) - 3
In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon powder
all purpose flour (maida)(2 cups)salt(1/4 teaspoon)baking powder(1 teaspoon)dry ginger powder(1 tablespoon)teaspoons cinnamon powder (dalchini)(2) - 4
Gradually beat in the dry flour ingredients to the butter mixture
all purpose flour (maida)(2 cups)butter - softened(1/2 cup) - 5
Combine well to form the cookie dough
- 6
Once it forms a cookie dough, cover with a clingfilm and refrigerate for 30 minutes
- 7
Preheat the oven to 180 C
- 8
Prepare the baking sheet by lining it with parchment paper
baking powder(1 teaspoon) - 9
Shape the ginger brandy cookie dough into 1 inch balls and place them on the baking sheet
baking powder(1 teaspoon)dry ginger powder(1 tablespoon)tablespoons brandy(2) - 10
Bake for about 12 minutes, until just firm and a bit crisp around the edges
- 11
Remove the Ginger Brandy Cookies from the oven and transfer to a wire rack and let cool completely
dry ginger powder(1 tablespoon)tablespoons brandy(2) - 12
Store the Ginger Brandy Cookies in airtight containers and serve as a snack for the holiday season
dry ginger powder(1 tablespoon)tablespoons brandy(2)
About this recipe
A vegetarian Continental recipe with all purpose flour (maida), salt, baking powder. Ready in 1h 5m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
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