Group Soft gingercookie
Group Saffron topping
- 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.