GINGEBREAD AND CINNAMON BISCUIT.

Ingredients:

500 g of wheat flour

1 teaspoon baking soda

1 tablespoon ginger powder

1 tablespoon cinnamon powder.

1/2 cup of icing sugar.

15 tablespoons olive oil

1 egg.

1 tablespoon of vinegar.

1/2 cup of tea.

METHOD OF PREPARATION

1- In a bowl, with a sieve, comb together the wheat flour with baking soda, ginger and cinnamon. Reserve.

Beat sugar, olive oil (2 tablespoons) and egg for 5 minutes or until light and fluffy.

Add the vinegar and beat for another minute.

Slowly, add the sifted dry ingredients, without stopping hitting.

Add the molasses, beat for another minute and remove. Divide dough into 3 pieces, wrap in plastic wrap and let sit in refrigerator for 3 hours.

2- Preheat the oven to let in medium temperature.

Transfer the dough to a smooth, floured surface.

Open it gently in a thickness of 4 melters and cut it with cutters in the format of your preference.

Arrange the biscuits in 4 baking sheets greased with the reserved olive oil.

Bake for 8 minutes, or until the edges of the dough begin to brown.

Remove and let cool in the baking dish itself.

Decorate the biscuits to taste.

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