Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment,
beat the brown sugar and butter until smooth. Add the egg, grated ginger,
and lemon zest.
Slowly add the flour, ground ginger, cinnamon, white pepper, cloves and baking powder. Stir in the crystallized ginger.
Roll out the dough between 2 layers of parchment to Œ-inch thickness. Chill until firm.
Cut the dough into shapes and sprinkle with raw sugar. Bake on a baking sheet until crisp.
¾ cup plus 2 Tbsp. light brown sugar
1½ sticks (6 oz.) butter
1 egg
1½ tsp. grated ginger
¾ tsp. grated lemon zest
1¾ cup plus 2 Tbsp. flour
1 Tbsp. ground ginger
1½ tsp. cinnamon
¼ tsp. white pepper
1/8 tsp. cloves
¾ tsp. baking powder
2 Tbsp. finely chopped crystallized ginger
1 Tbsp. raw sugar
1½ sticks (6 oz.) butter
1 egg
1½ tsp. grated ginger
¾ tsp. grated lemon zest
1¾ cup plus 2 Tbsp. flour
1 Tbsp. ground ginger
1½ tsp. cinnamon
¼ tsp. white pepper
1/8 tsp. cloves
¾ tsp. baking powder
2 Tbsp. finely chopped crystallized ginger
1 Tbsp. raw sugar
This article appears in Dec 1-31, 2008.