Spread whipped cream on top and sprinkle with ginger candy and grated lemon peel. Don't overbake it! After 30 minutes, turn the cookies out onto a baking rack and let them cool completely. Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, or until a toothpick just comes out clean. Mix in the 1/3 cup of crystallized ginger with a rubber spatula. While the mixer is on low, slowly add the dry ingredients and milk, scraping down the sides of the bowl as you go.
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