Ginger ECU

Ginger ECU

Cute chocolate with ginger biscuits flashy jewelry made of white glaze and chocolate spirals -imenno what you need in the middle of the day when you want to indulge yourself with a cup of sweet tea.


Preheat oven to 180 ° C. Beat butter and sugar in a lush cream. Whisking, enter part of mashed eggs, each time adding a tablespoon of flour to the mass does not clot. Sift the remaining flour on top with baking powder, cocoa powder and ginger. Stir until a homogeneous mass. At the end pour the milk.


Place the silicone mold on a baking sheet, spread the dough on the recesses. Bake 12-15 minutes: biscuits will rise and will spring back under your fingers. Leave in the pan for 15 minutes, then passed on to the bars and let cool completely. Rinse the pan and bake the remaining batter.


Beat the icing sugar with a little water into a homogeneous thick glaze. Spoon pour on biscuits and spread an even layer to the brim. When the glaze grab, fill confectionery handle melted chocolate and place it on top of the icing sugar spirals. Or decorate crowns purchased the finished chocolate.


While the pastry is given preference in this recipe ground ginger and milk, we propose instead to take the ginger finely grated orange zest and milk substitute

AT 12 pieces Preparation time: 25 minutes Cooking time: 30 minutes, the oven temperature: 180 ° C


175 g butter (softened), 175 g of light brown sugar 3 eggs (pound) 175 g of flour + 1 h. L. baking powder 25g cocoa powder 1 h. l. ground ginger 1 tbsp. l. milk to glaze and decoration 200 g of powdered sugar a little melted dark chocolate or chocolate icing to decorate

Silicone baking utensils used for deep cakes (bake in 2 sets) stamps sheet silicone pastry smooth handle with a small nozzle

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