Ingredients

(25 cookies)

200gr chestnut flour
100gr white pastry flour
1/4tsp ground ginger
1/2tsp ground cinnamon
1/4tsp baking powder
40gr sugar
100ml double cream
40ml milk

Method

Using a stand mixer, beat sugar in double cream together to smooth consisteny. In a separate mixing bowl, stir together flours, spices and baking powder. Then add the dry ingredients to the cream and sugar mix well in a stand mixer until you get uniform crumbly paste. While the mixer is running, slowly add milk, tablespoon at a time to make a firm but supple dough. Divide the dough into two equal pieces and shape each in a cylinder about 2 inches in diameter. Cover and refrigerate for 2 hours or overnight. Remove the dough from the fridge, slice it into cookies about 1/4 inch think and place on a baking sheet. Bake at 180 degrees for about 12-15 minutes until golden brown. With a spatula, remove immediately and cool on a wire rack. Cover tightly and store in a cool dry place.