Lemon Ginger Waffles
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 60
Complexity: easily
Servings: 60
Nutritional value per serving:
Calories 41, total fat 2 G., saturated fats 1 G., proteins 0 G., carbohydrates 5 G., fiber 0 G., cholesterol 6 mg, sodium 10 mg, sugar 2 G.
Calories 41, total fat 2 G., saturated fats 1 G., proteins 0 G., carbohydrates 5 G., fiber 0 G., cholesterol 6 mg, sodium 10 mg, sugar 2 G.
You don't need any special equipment or cookie cutters to make these waffles. They're baked like cut-out cookies: the dough is rolled into a log shape, then cut into thin slices, and baked. Cornstarch added to the dough gives the cookies a crispy, waffle-like texture, while ginger and lemon juice impart a distinctive citrusy flavor. The finished cookies are topped with a simple lemon glaze and garnished with candied ginger.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 cm ginger root, peeled
- 1.5 cups premium flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 165 g unsalted butter, room temperature
- 0.5 cup + 1/3 cup powdered sugar
- 2 tsp finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 tsp vanilla extract
- Crushed candied ginger, for garnish
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Cooking the dish according to the recipe:
- Finely grate the ginger into a fine-mesh sieve set over a bowl. Press the pulp with the back of a spoon to extract the juice (you'll need 1 tablespoon of juice); set aside. In a medium bowl, combine the flour, cornstarch, and salt.
- In a large bowl, beat the butter with 1/2 cup powdered sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Stir in the lemon zest, 2 tablespoons lemon juice, vanilla extract, and ginger juice. Reduce the mixer speed to low, add the flour mixture, and mix until smooth.
- Divide the dough in half and place on 2 pieces of plastic wrap to form two 2.5 x 22 cm logs. Wrap and place in the freezer to chill, about 1 hour.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Unroll the dough and cut into 1/4-inch-thick circles; place the circles 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until the edges of the cookies are golden brown, about 13 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare the glaze:
Place the remaining 1/3 cup powdered sugar in a bowl; stir in 2-3 teaspoons lemon juice, a little at a time, to create a pourable glaze. Spread the glaze over the cookies and sprinkle with candied ginger; let set for 30 minutes.
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