for 60 pieces

Dough

120 g

butter

150 g	ground cane sugar
1 pinch	salt
2	fresh egg yolks
1 tbsp	ginger

120 g	dark chocolate
200 g	white flour

How it's done

Dough

Soften and then cream the butter.

Add the sugar, salt and egg yolks. Grate in the ginger, mix well.

Cut the chocolate into small cubes. Combine the chocolate and flour, add, mix to form a soft dough – do not knead.

Shape

Shape the cookie dough into approx. 60 walnut-sized balls.

Place the dough balls onto three sheets of baking paper, flatten slightly.

Slide one sheet onto the back of a baking tray.

Bake

Bake each batch for approx. 10 mins. in the middle of an oven preheated to 180°C. Allow the cookies to cool on a cooling rack. Repeat this process two more times.

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