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100g Salted Butter
4 Egg Yolks
1/2 tsp. Baking Powder
2 tbsp. Ground Ginger
30g Butter (to grease the baking sheet)
Stir the salted butter with a spatula until soft. Add sugar, egg yolks, sifted flour, ginger and baking powder.
Knead until you have a homogeneous dough (If it's dry, add 1 or 2 tablespoons of water).
Shape a ball, wrap it in foil and let it rest in the fridge for 24 hours.
Preheat the oven to 180 °C. Cut out the cookies using a heart-shaped cookie cutter (or any other), place them on a baking sheet covered with baking paper and bake them for 20 Minutes. Let your cookies cool afterwards.
Store them in an airtight container until they're ready to serve.