Ingredients for about 25-30 biscuits:
250 g all-purpose flour
1 pinch of yeast
1 tblspoon of potato starch
100 g of caster sugar
100 g Italian butter
2 yolks at room temperature
2 teaspoons of fresh grated ginger
Method:
Mix the flour with yeast into a medium bowl, adding the potato starch and sugar.
Toss gently with a spoon, then combine the softened butter, 2 yolks and grated ginger.
Knead fastly and shape a balls, wrap into the plastic wrap and store in fridge for 30 minutes.
Preheat oven to 356°F in convection modality.
With the rolling pin roll out the pastry till ½ cm thick.
With cookie cutter shape the cookies, place onto the baking sheet lined with greaseproof paper and bake for 18-20 minutes until golden brown.