For the orange-ginger bars, first grind all the raw cane sugar into powdered sugar in a food processor. Cut the vanilla bean in half lengthwise and scrape out the pith. Wash and dry the orange and finely grate the zest, peel the ginger and grate finely as well.
Mix the corn flour with the cornstarch, ground and blanched almonds, 1 pinch of salt and vanilla pulp, ginger and orange. Melt the coconut oil in a saucepan.
Beat the eggs with 40 g of raw cane powdered sugar until creamy. Pour in the coconut oil while stirring. Mix in the dry ingredients as well and mix everything together to form a moist dough. Roll out on a baking sheet between two layers of baking paper to a 5 mm thin rectangle. Then place in the refrigerator for at least 30 minutes.
Preheat the oven to 160 °C top and bottom heat. Cut the cooled slab into 8 x 2 cm strips and spread them on the baking paper, spacing them slightly apart. If you like, you can cut out small spoons with an appropriate cookie cutter instead. Bake in the oven for 8 minutes. Sprinkle the still hot orange-ginger bars with the remaining 20 g raw cane powdered sugar – done!
Universal kitchen machine
Pastry roller
spoon cutter if necessary
Preparation Tip:
These fine orange ginger bars are wonderful to eat on the couch with a matching orange ginger tea.
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