Ingredients
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
3 large eggs
1 teaspoon baking soda
Cooking spray
1 tablespoon water
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Korean traditional ginger tea blend — warming, medicinal, cold remedy
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Korean traditional ginger tea blend — warming, medicinal, cold remedy
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 350.lightly spoon flour into dry measuring cups; level with a knife. combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. stir in crystallized ginger. combine rind, juice, and whole eggs; add to flour mixture, stirring until well blended (dough will be crumbly). turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. divide dough in half. shape each portion into a 9-inch-long roll. place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to a 1-inch thickness. combine water and egg white, and brush over rolls. sprinkle rolls evenly with 1 tablespoon sugar.bake at 350 for 20 minutes. remove rolls from baking sheet; cool 10 minutes on a wire rack. cut each roll diagonally into 15 (3/4-inch) slices. carefully stand slices upright on baking sheet. reduce oven temperature to 325; bake 20 minutes (cookies will be slightly soft in the center but will harden as they cool). remove from baking sheet; cool completely on a wire rack.