Dutch butter ginger cake from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • BonnieontheBlock on July 15, 2013

    This is essentially a pate sucree with a large amount of finely chopped crystallized ginger. So I modified the recipe by rolling it into cookies, cut into 2 inch rounds. Handle as if it is a pate sucre, so rest the dough after the initial mixing and freeze or chill thoroughly before baking. Bake at 350 for 12 minutes, or until edges are delicately brown. Set tray on a cool counter for five minutes and then put cookies on a rack until thoroughly cooled. The cookies will keep for several days in an airtight container. Brush the tops with beaten egg and top with turbinado sugar, a very small amount of sea salt and pumpkin seeds. Bake for ten minutes. These are wonderful as an accompaniment to the Pineapple caramel tiles in this book and as a part of an end of the meal cheese course. The recipe itself is dead easy and the flavors are wonderful

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