Crunchy homemade ginger snap recipe

Peel the ginger and cut it into small pieces.

In the bowl of a mixer, pour the hazelnut flour, brown sugar and ginger. Blend everything until you get a homogeneous mixture.

Transfer the dough into a bowl and add the softened butter into small pieces. Add lemon zest, add sugar, and mix everything with a spatula.

Pour the egg yolk into the blended mixture, mix again, add the flour, and knead by hand.

Gather all the ingredients well, then transfer the dough to a lightly floured pastry board and compact the dough into a loaf, wrap it with kitchen film and place it in the refrigerator to harden for at least 1 hour.

Place dough on a pastry board and sprinkle it with a little flour, cut the snaps and swipe the back of a fork over the pastry to create a striped pattern with the prongs.

Place the ginger snaps on a tray with the help of a spatula to not overheat the dough, then leave them to harden in the refrigerator for 15 minutes. Take the tray out of the refrigerator and transfer the biscuits to a baking tray lined with baking paper.

Bake the ginger in a static oven preheated to 185° C for 30 minutes on the central shelf. Let them cool before serving.