Sugar Crackers with Candied Ginger
10 servings
80 minutes
Ginger candied sugar crackers are a refined treat that combines sweetness and spiciness. Their history traces back to American cuisine, where crackers became popular as a versatile baked good—light, crispy, and aromatic. The addition of candied ginger gives these cookies a special spice and warming note that perfectly complements the sweetness of brown sugar and vanilla. The crackers turn golden, crispy on the outside and tender on the inside, with their flavor gradually unfolding to leave a pleasant warmth. They pair excellently with a cup of tea or coffee and can be enjoyed as a standalone dessert or accompanied by light cream. This is not just a cookie—it's a gastronomic delight that awakens the senses.
1
Chop the candied ginger very finely.
- Candied Ginger: 100 g
2
Preheat the oven to 190 degrees.
3
Beat the butter with sugar at medium speed using a mixer. To ensure the sugar dissolves completely, it's better to add it in small portions.
- Butter: 250 g
- Brown sugar: 1 glass
4
When the oily mixture becomes white and airy, add the yolk, vanilla, ginger powder, and beat again until smooth. Then add the chopped ginger candied fruits and mix thoroughly with a mixer on low speed.
- Egg yolk: 1 piece
- Vanilla: 1 teaspoon
- Ground ginger: 0.3 teaspoon
- Candied Ginger: 100 g
5
Mix flour, salt, and baking powder and combine with the butter mixture. Use a mixer on low speed to bring the dough to a uniform consistency.
- Wheat flour: 1.5 glass
- Salt: 0.5 teaspoon
- Baking powder: 0.3 teaspoon
6
Place the dough in small portions (1 teaspoon per cracker) on the baking sheet, keeping a 3 cm interval. It should yield about 50 crackers. Bake in the oven on the middle rack for 10-12 minutes.
7
When the crackers turn golden, remove them from the oven and let them cool on the baking sheet for 5 minutes. Then, use a metal spatula to remove the crackers from the sheet, place them in a single layer on a plate, and wait for them to cool completely (about 45 minutes).