Servings:
8
Prep time:
20
Cooking time:
10
INGREDIENTS
- - 250 g of wheat flour
- - 80 g of grated fresh ginger
- - 70 g of cane sugar
- - 1 egg
- - 1 egg yolk
- - 8 tablespoons of extra virgin olive oil
- - 1 lemon
- - 1 sachet cremor tartar
- - salt
INSTRUCTIONS
- Peel and grate the ginger. Also grate the lemon zest.
- Gather in a bowl the zest, ginger and oil. With a whisk stir briefly, then continue by adding, one by one, the egg, the yolk and sugar. Whip the mixture for 5 minutes to obtain a very soft creamy base. Add a pinch of salt, sifted baking powder, whole wheat flour and continue stirring with a wooden spoon. Knead the last few minutes with your hands until You obtain a compact mass.
- Divide the dough into thirty abundant equal pieces and knead getting the form of medallions, then arrange on a baking sheet covered with parchment paper and bake at 170 ° C for ten minutes.
