Group Soft gingercookie
Ingredient
KG
1.000
Egg
0.240
Water
0.240
Lingonberries
0.100
Total Weight: 1.580
Total Weight: 0.815
- Mix ginger cookie mix, egg and water with a paddle for 1 minute on slow speed. Scrape down the edges and mix on medium speed for another 5-6 minutes. Add the lingonberries at the end. Fill upp 450 g in desired baking tin. Bake in 160 degrees for about 40 minutes. Flip upside down and release the tin direct after baking.
- Mix fudgice and saffron, pipe it on the cooled ginger cookie. Decorated as desire.
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