members recipes

What I like a lot about these cookies is that they are not too sweet. You can cover them with icing if you like, but I prefer them this way. In case you don´t want to use the ginger in syrup, stock up the caster sugar to 170 g. You can exchange the orange zests with lemon zests or simply leave them out.

Ingredients
170 g butter
140 g caster sugar
4 pieces of ginger in syrup (should be 30 g altogether)
250 g polenta flour
150 g flour
2 tsp of orange zests
3 eggs

Method
Place the butter in a mixing bowl and leave it until it´s soft. Add the sugar and press the ginger through a garlic press and add it, too. Now mix the ingredients with a handmixer until creamy.

Add the polenta flour, flour and orange zests and carefully mix again until it´s a crumbly dough. Now add the eggs and continue mixing until it´s a smooth mass.

Cover the bowl with clingfilm and leave it in the fridge for at least one hour.

Preheat the oven to 200°C and place a sheet of baking paper on the baking tray.

Fill a glass with hot water and place two tablespoons in them.

Now take the bowl out of the fridge and cut off small heaps about the size of a walnut and place them on the tray. You don´t need to form them any further because when baking they will melt down to the shape you can see in my picture.

Bake the cookies for 10 to 12 minutes until you can see that the bottom starts to brown. Start checking on your cookies from about 8 minutes.

Carefully take the cookies off the tray (they break easily when still warm!) and set them aside to cool off.