Ingredients

Method

• 500 g flour
• 250 g sugar
• 250 g ricotta
• 40 g cocoa
• 1 T baking powder
• 125 g butter, melted
• 3 free-range eggs, separated
• 100 g glacé ginger, chopped
• 100 g Woolworths almond marzipan, chopped
• icing sugar, for dusting

Method

Ingredients

1. Preheat the oven to 180°C. Combine all the dry ingredients, then add the butter, egg yolks and ginger.

2. In a separate bowl, whisk the egg whites until stiff peaks form, then fold into the cookie dough.

3. Divide the dough into 6 equal pieces, roll into rounds and flatten slightly. Stud with the marzipan, sprinkle with icing sugar and bake on a lined baking tray for 25–30 minutes, or until crispy around the edges. The middle should still be quite moist.

Cook’s note: Add whole glacé cherries for luck.

Find more biscuit recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom