No rolling pin or various cutters are needed to make these delicious cookies that I called crunchy cookies for their crunchiness. The dough is prepared by putting all the ingredients in a mixer, but it can also be done by hand. The result is some sweets that, due to their shape, resemble a bit desert roses and are perfect for munching on at any time of the day. They are also ideal to offer to guests along with a cup of tea or coffee.
Other “cookie” recipes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 14 pieces
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the crunchy cookies
- 1 1/2 cups all-purpose flour
- 2.8 oz butter
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup brown sugar
- 1 egg (medium)
- 1 pinch salt
- cornflakes
- powdered sugar (for dusting)
- ground ginger (for dusting)
Tools
I prepared the dough for these cookies with the Thermomix, but you can do it using any other mixer. You can also easily work all the ingredients by hand.
- 1 Mixer (I used the Thermomix)
- 1 Baking tray
- Baking paper
- 1 Sieve
Preparation of crunchy cookies
Melt the butter in a bain-marie or microwave and let it cool.
Put the flour, ground ginger, baking powder, brown sugar, and a pinch of salt in the bowl and mix (with the Thermomix: 15 seconds at speed 4). If kneading by hand, sift flour, baking powder, ginger, and baking soda.
Then add the egg, the melted and cooled butter, and knead everything: (1 minute at ‘Knead’ speed).
At this point, take a spoonful of dough and shape it with your hands into a sort of flat “ball.” You can make the cookies any size you want, but my advice is not to make them too large. 20/25 grams of dough is the best amount, in my opinion.
Finally, press cornflakes all over the surface of the cookie.
Proceed in the same way until the dough is finished.
Arrange the cookies on a baking sheet lined with parchment paper.
Bake the crunchy cookies in a preheated static oven at 356°F for 15/18 minutes. Remove them from the oven and let them cool completely before dusting them with a mixture of powdered sugar and ground ginger. You can adjust these ingredients to taste depending on personal preference, particularly the amount of ginger. Enjoy! Paola.
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