Chocolate-nut-ginger cakes

Name: chocolate-nut-ginger cakes
Total time: 70 min
Yield: 7
Ingredients: 1 bag hazelnut; 250 gram flour; 100 gram fine cristalsugar; 175 gram butter; 100 gram extra pure choclade; 50 gram ginger balls

Ingredients

Directions

Cut the cold butter and chocolate into cubes / pieces.
Finely chop the hazelnuts and gingerballs.
Roast the hazelnuts in a dry frying pan until light brown and let them cool down on a plate.
Mix in a bowl the flour with the sugar, a pinch of salt and the vanilla sugar.
Put the pieces of butter through them and use a fork to prick them through the dough.
Knead the ingredients quickly with a cool hand into a cohesive dough.
Sprinkle the hazelnuts, chocolate pieces and ginger over them and knead everything lightly.
Form the dough into a ball and let it rest in the bowl covered with plastic wrap in the refrigerator for 30 minutes.
Preheat the oven to 175 ° C.
Roll out the dough on a floured surface to a three-quarter-cm-thick rag.
With a protuberance or glass, put the dough out of the dough and place it with a flat spatula on a baking sheet covered with parchment paper.
Roll out the remaining dough again and cut out some biscuits again.
Bake the cakes in the oven in 12-15 minutes until golden brown and done.
Let them cool on a cake rack.