Adventskeksalarm! With ginger matches and Brigitte's Christmas blogging.
Actually, could I also suspect neutral facial expression of the man must warn you when I enthusiastically told him of my plans. Matchstick biscuits with two-color glaze and the wonderful Pre-Christmas aroma of fresh ginger, accurately packed and decorated in a matchbox. Hach, everything very simple and fast but really cute. Enthusiastic about my great idea, I lolled into the kitchen. Well
An hour later I was staring at what looked sadly more like dark brown stick thick Godzilla Bricks-. Had and rather little in common with the delicate, light and evenly-small matches in my imagination. Very ill tempered, I trudged into the room and complained in detail to the man with the still very neutral expression. If I'd rather have decorated a Christmas blood sausage or some Lecitin pine needle froth, but just biscuits!
Finally, of course, then everything was fine. I simply baked the biscuits again. But not without first calling my mother-in-law (the baking skills of our family) and on facebook to post extensively for help. And the second time, they also became wonderful.
I learned the following about the whole thing:
1. If you want the dough to be flat and bright, use only a tiny amount of baking soda and by no means raw cane sugar.
2. In biscuits fresh ginger in combination with nutmeg actually a blast.
3rd In neutral men's faces should be suspicious and Thinking plans through again.
4. I too can bake cookies (with startup and web). And dipping on one side in cast. And pack in boxes and decorate nicely.
And this is how it works for about 40 matchstick biscuits:
Preheat the oven to 170 degrees.110 grams of butter and 90 grams of powdered sugar with the Handrühr beat until frothy until white cream is formed. 1 small egg , freshly grated ginger , 1/2 teaspoon freshly grated nutmeg , 1 pinch of ground vanilla pod and Add 1 pinch of salt and stir well.dust with flour. Bake for 8 minutes and then rest briefly with the oven door open. Cut the still warm dough into a 5 cm long stick with a sharp knife. Make sure that the rods are as square as possible. Let the biscuits cool. 80 g of dark chocolate melt in a small bowl in a water bath, allow to cool and heat briefly in a water bath again. Mix 5 tablespoons of icing sugar with a few drops of water and food coloring (eg red) to a very thick sauce.
The biscuits Either gently dip into the cast or chocolate with one side and let it dry on baking or parchment paper . For a very nice result, apply a second layer of cast.
Store the finished biscuits in an airtight container.
Tip: The glaze dries very quickly if you put each layer of biscuits in the freezer for a minute.
GourmetGuerilla - Matchstick biscuits with ginger