Ginger Cookies

  • 1 egg
  • 3 egg yolks
  • 250g castor sugar
  • 250g flour
  • 1 table spoon fresh ginger, crushed
  • a glass of glazed fruits

Heat water in a wide pot, place a glass bowl in the water and mix the castor sugar, egg and egg yolks to a creamy substance. Remove from the cooker and stir continuously until cool.

Mix the flour with the ginger, fold the crème into the flour and rapidly mix. Roll out on a floured rolling board to about 1/2 cm thickness. Now press out your cookies, 4cm diameter should be big enough. Place them on a baking tray and leave to rest for an hour. Preheat your oven to 180°C or 350°F. Bake the cookies for 15 minutes till they are a light golden colour. Remove from the baking tray whilst still hot and decorate with small strips of the glazed fruit. Leave covered for a couple of days before serving, the cookies are still very hard after the baking but soften after 2 days.

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