Spicy Ginger Sticks
- For the dough
- 50 grams candied ginger
- 220 grams Pastry flour
- 2 teaspoons ground ginger
- ¼ teaspoon cinnamon
- 100 grams soft butter
- 100 grams sugar
- 2 tablespoons liquid honey
For the dough, finely chop the candied ginger. Mix the flour with ground ginger and cinnamon.
Beat the butter with sugar and honey until fluffy. Stir in the chopped candied ginger and flour mixture, and knead to a smooth dough. Shape the dough into a ball, wrap in plastic wrap and chill for 30 minutes in the refrigerator.
Line the baking sheets with parchment papers. Roll out the dough to 5-6 mm thick on a floured surface. Cut the rolled dough into sticks (about 2 x 5 cm) (approximately ¾ x 2 inches) using a sharp knife or pastry wheel and lay over the lined baking sheets. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 10 minutes until golden brown.
Remove the baking sheets from the oven, remove the parchment paper from the sheet and allow the baked ginger sticks to cool.
For decoration, cut the candied ginger into thin strips. Mix the powdered sugar with orange juice to a thin glaze. Brush the baked ginger sticks with the glaze and decorate with candied ginger strips. Let dry and serve.