English Ginger Cookies
Peel and finely grate the ginger root. Combine the flour, sugar, vanilla sugar and grated ginger in a large bowl. Add the egg yolk and crème fraîche and distribute the butter over the top. Mix everything together using a pastry cutter or two forks, then quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for about 1 hour.
Roll the dough out onto a floured surface to about 3-4 mm (approximately 1/10 inch) thick. Cut into scalloped rectangles about 6 x 4 cm and 5 x 3 cm (approximately 2.5 x 1.5 inches and 2 x 1 inches) using a cookie cutter. Place the cookies on a baking sheet lined with parchment paper. Make several indentations on each cookie using a small wooden stick and brush with the whipping cream. Bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection) for 13-15 minutes, until golden brown. Remove from the oven and cool on a wire rack.