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Ginger balls

Small, round, naturally aromatic ginger balls as it should be.

Preparation time 40 minutes .. Baking 15 minutes

SUROVINY .. 40 ks

  • 250 g flour
  • 1 tbsp liquid honey
  • 1/2 tsp ginger spices
  • 1 tsp cinnamon
  • 175 g brown sugar
  • 1 tsp baking powder
  • 3 tbsp milk
  • 60 g butter
  • 1 egg
  • 1 tbsp candied lemon peel
  • 50 g almond powder
  • pinch of salt


The original recipe calls for candied lemon peel. I had no lemon peel, so I used orange peel. Chopp the peel finely. Mix all ingredients together in a bowl and whisk with a kneading path extensions. Put prepared dough on a floured work surface and stir again to a smooth batter.

Divide in half and processed into each cylinder with a diameter of 1 1/2 inch. Tie wrap in foil and place in the refrigerator for an hour.

After an hour cut the roll into pieces 1 cm thick, shape from the balls with your hand and place them on a plate inlaid with greaseproof paper or foil. Push them gently flatten and bake in a preheated oven at 200°C (convention oven -20°C) for about 15 minutes.

After baking, let cool on a wire rack and decorate with desired glaze.

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