150gms of unsalted butter
130gms of caster sugar
1 egg (50gms)
300gms of flour
2tblspns of cooking cream
2tblspns of ginger powder
1/2tspn of salt
Oven pre-heated to 180°C
First weigh all the ingredients and keep aside. Make sure they are all at room temperature.
In a large mixing bowl, add the flour, butter, ginger powder, salt and sugar. Mix together with a light hand till you get a granular texture.
Then add the egg and bring the dough together, adding the cream as required. You get a soft, white dough that is not too sticky. Divide it into two. Flatten slightly, wrap in butter paper and leave it in the freezer to cool for about 15 minutes. Take one disc out at a time. Dust your rolling board and pin lightly, with flour, place dough disc and roll out to quarter inch thickness.
Now use a cookie cutter and press out shapes. Place on a flat tray and bake in a pre-heated oven at 180C for about 18 to 20 minutes depending on your oven.
The cookies get a golden, nutty hue, especially at the edges. Once cooled, you can store them in an airtight jar for about a week.