This chunky little cookie with almonds on the bottom and soft sticky ginger on top is my variation of the classic barazec cookie from Jordan. I made the cookie with some more butter for a softer bite and used ordinary sugar instead of powdered sugar for a lighter texture. This –not too sweet– ginger almond cookie is good for dipping into a large glass of mint thee or a cup of strong coffee. If you don’t finish these cookies in one go, keep them in a airtight tin to stop them from getting too hard.
Ginger almond cookie
for about 25 cookies
50 grams ghee or soft unsalted butter
100 grams sugar
160 grams semolina
200 grams flour
¾ teaspoon baking powder
pinch of salt
2-3 tablespoons warm milk
25 grams flaked almonds
25 grams stem ginger, chopped
With an electric mixer beat the butter and the sugar light and creamy. Add the egg and beat into a smooth mixture.
Mix the semolina with the flour, the baking powder and the salt.
Add the semolina mixture to the egg mixture and beat well.
Add a little bit of milk to make a soft but not too sticky dough.
Divide the dough into pieces of about 20 grams and roll into little batons.
Preheat the oven to 185°C/375°C. Press the cookies lightly on some almonds and divide some ginger on the top. Bake the cookies in the middle of the oven for 15 min. until golden brown. Take them out of the oven and leave to cool on a wire rack.
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