Lian's Candy Cap cookies
Cooking: 10 min.
1 cup butter
70 gr brown sugar
50 gr white sugar
7 gr salt
Pinch of white pepper
20 gr macca
20 gram candied ginger finely chopped
10 gr of dried candycap mushroom, powder.
350 gr organic flour
5 gr baking powder
2 gr baking soda
Cream together the butter and both sugars.
Beat in the egg.
Mix all other dry ingredients and stirr in the butter mixture.
Shape the cookiedough in a log like shape, wrap with plastic foil.
Freeze for an hour.
Preheat the oven to 175°C.
Line a baking tray with parchement paper.
Slice the dough every 30 mm.
Place the discs on the tray, and bake for 8-10 minutes.
The cookies will stay light colored on top, but golden on the bottom.
Cool down for a few minutes and enjoy!