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Lime Ginger Cookies

Ingredients for 70-80 cookies

  • 300g Heimatsmühle Type 630 Spelt Flour
  • 3 tbsp. potato flour
  • 100g powdered sugar
  • 2 tbsp. ginger, finely chopped
  • alternatively:
  • 2 tbsp. Heimatsmühle candied ginger sticks
  • 1½ tbsp. finely grated lime zest
  • ¼ EL ground chili
  • 250g cold butter


  1. In a bowl, mix flour, potato flour, powdered sugar, ground chili, finely chopped ginger, and finely grated lime zest. Cut the butter into small pieces and mix with the flour mixture to form a smooth dough.

  2. From this, form two rolls about 25cm long and 3cm thick and wrap them in cling film, and put them in the fridge for at least 1 hour until they have hardened.

  3. In the meantime line the baking sheet with baking paper. Preheat the oven top/bottom heat to around 200°C.

  4. Cut the rolls of dough into slices and bake in the hot oven for approx. 8 - 9 minutes.

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