On our last visit to Zurich on a Saturday, we browsed for special and unusual plates, bowls etc – for our food photos at a flea market at Helvetiaplatz. We came upon an Indian speciality shop on the way back to the car parking space. These shops generally provide Asian delicacies, even in large packs (rice, lentils, spices )! This time we indulged (again…) a couple of nibbles which were unfamiliar to us but looking delicious! It’s amazing how many delicious spicy snacks they have! We generally buy there Samosa and Murukku – our stock never lasts very long Anyway, this time we bought ginger biscuits. As banal as it sounds, we had never eaten some before, also we didn’t even know their existence.
Ginger biscuits are not only very popular India, in England they use them at teatime and as traditional Christmas cake. We have classically vegan cinnamon stars at home, but ginger biscuits are definitely a wonderful addition to the cookie plate, especially if you don’t like things too sweet. The ginger biscuits also fit really great with a fresh coffee and should not only be served in the Advent season
If you like it spicy, you could add some extra ginger, cardamom or allspice.
|220 g||vegetable margarine|
|150 g||raw cane sugar|
|350 g||spelt flour|
|1 pkg||baking powder|
- 1Peel and finely grate the ginger. Wash the lemon well and rub the peel
- 2Mix the soft margarine with the sugar. Put in the flour, baking powder, ginger and lemon peel and process it into a paste
- 3Form balls with your hands (about 2.5 cm ∅) and put on a baking sheet with parchment paper, leaving a little distance. Press the balls flat with a fork
- 4Set the oven to 170 °C and place them in the middle for 13 minutes, then take the ginger biscuits from the baking tray and leave them to cool