Gingerbread Cookies with Strawberries and Creamy cream

Recipe for making gingerbread cookies from shortcrust pastry with strawberries and cream of sour cream and cream. Share with friends: The photo dishes: Anna Williams Time: 1 hour. 25 minutes Difficulty: medium Portions: 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For shortcrust pastry:

• 170 gr curd cheese at room temperature
• 180 gr. unsalted butter at room temperature
• 1/4 Art. granulated sugar
• 1.5 tsp grated peeled ginger
• A pinch of salt
• 1.5 tbsp. flour and some more to sprinkle
• 1/4 Art. finely chopped ginger candied fruits (candied ginger)
• 1 tbsp. l fat cream
• 1 tbsp. l unrefined cane sugar or raw sugar

For filling:

• 1 liter strawberries without stalks
• 1/4 Art. and 2 tbsp. l granulated sugar
• 1/2 tsp grated peeled ginger
• 1/3 Art. chilled sour cream
• 1/2 tbsp. chilled cream

Recipes with similar ingredients: cottage cheese, cream, sour cream, ginger root, candied fruit, strawberries, premium flour

Recipe preparation:

1. Cook cookies: in a large bowl, beat with a mixer on medium speed curd cheese, butter, granulated sugar, grated ginger and salt. The mixture should be airy and soft. Reduce mixer speed to low and stir in flour, and candied ginger so they just mix. Put the dough on the food film, form a circle 2.5 cm thick., wrap tightly with film and put in the refrigerator for at least 1 hour, or better all night.
2. On a floured surface, lay out the dough and roll out a circle with a diameter of 25 cm and a thickness of approximately 1.2 cm. By cutting for cookies with a diameter of 6 cm. cut out circles from the dough. Put them on a baking sheet at a distance of 2.5 cm from each other. Leftover dough again roll and cut a few more circles from the dough (in total should get 12 pcs.). Lightly grease them with cream and sprinkle with cane sugar. Put in the refrigerator for 20 minutes, to make the dough solid.
3. Preheat the oven to 175 degrees. Use the top and lower half of the oven. Bake cookies 25-30 minutes before golden crust. They should rise a little. Let them cool 5 minutes directly on the baking sheet. Then put the biscuits on the wire rack and cool completely.
4. Meanwhile, prepare the filling: chop in a blender to a homogeneous mass, half a strawberry, 1/4 Art. granulated sugar and grated ginger. Dice the remaining strawberries, add to mash and mix. In a separate bowl, beat with a mixer on medium speed into a tight foam sour cream, heavy cream and the remaining 2 tbsp. l granulated sugar. Each person serve 2 cookies with whipped cream and strawberry mixture.