Ginger Stars

Ingredients:

• 220 g cream cheese, softened
• 220 g unsalted butter, softened
• 1/3 cup granulated sugar
• 2 tsp grated peeled ginger root
• A pinch of salt
• 2 cups premium flour + extra for dusting
• 1 large egg
• 0.5 cup chopped candied ginger
• Coarse crystal sugar, for sprinkling

Preparation:

1. In a large bowl, beat the cream cheese, butter, sugar, grated ginger, and salt with a mixer until light and fluffy. Add the flour and mix until smooth. Place the dough on a sheet of plastic wrap and form into a 2.5 cm thick rectangle. Wrap in plastic wrap and refrigerate for about 1 hour to set.
2. Line two baking sheets with parchment paper. On a lightly floured surface, roll the dough into a 0.3 cm thick rectangle, then fold it three times, like a letter. Roll it out again to a thickness of about 0.8 cm. Using a 4-5 cm star cookie cutter, cut out shapes and place them on the prepared baking sheets, spacing them 2.5 cm apart. Gather the scraps and repeat. If the dough becomes too soft, refrigerate it for a while.
3. In a small bowl, beat the egg with 1 tablespoon of water. Lightly brush the cookies with the beaten egg and sprinkle with candied ginger and coarse sugar. Place the cookies in the refrigerator for 20 minutes to harden.
4. Preheat oven to 350°F (175°C). Bake the cookies until slightly puffed and golden brown, 15-20 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days..