Cookies with Candid Ginger and Chilli Caramel
Ingredients
Dough
- 50 g butter of room temperature
- 100 g sugar
- 1 egg
- 50 g candied ginger
- 130 g all purpose flour
- 1.5 tsp baking powder
- 2 tsp ginger powder
Caramel
- 100 g sugar
- a pinch of Cayenne pepper do not miss it!
Instructions
- Cream the butter and sugar, add the egg and bring the mixture until smooth.
- Mix the leaven with ginger powder and flour and add this mixture to the flour mixture. Knead the dough thoroughly until smooth.
- Finely chop the candied ginger and add it to the finished dough.
- Cover the dough with film and place in the refrigerator for 1 hour.
- Preheat oven into 160 °C.
- Line a baking tray with baking paper. Divide all the dough into small balls the size of a walnut, lightly press the top with a fork.
- Bake for 25 minutes.
- For the caramel sauce, melt the sugar until golden brown over medium heat in a heavy-bottomed saucepan.
- When the sugar is completely melted, add a pinch of pepper. Using a spoon, pour caramel sauce over the finished cookies.
