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  • Regione Venetta, 21/100, Milano, Italy
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  • To make the biscuit dough, place 100 g of demerara sugar, 250 g of sieved flour, a tablespoon of ground ginger, a pinch of salt and a teaspoon sodium bicarbonate in a bowl and combine the ingredients using a whisk.
  • Finely dice the candied ginger.
  • Melt 150 g of cold Cadí butter PDO in a pan.
  • Beat the egg in a bowl and add the diced candied ginger.
  • Pour the Cadí butter into the egg mixture and combine well.
  • Make a well in the middle of the flour and sugar mixture and pour in the egg. Combine with a fork and then mix with an electric whisk. Bring the dough together in a ball and leave to rest for 30 minutes.
  • Roll out the dough and cut into biscuits.
  • Place the biscuits on a baking tray lined with baking parchment and bake in the oven at 180 ºC for 15-20 minutes.
  • Remove from the baking tray and parchment and leave to cool on a cooling rack till they go crunchy. They are now ready to eat.


  • 1 egg
  • 150 g Cadí butter PDO
  • 250 g strong white flour
  • 100 g demerara sugar
  • Salt
  • Sodium bicarbonate
  • Ground ginger
  • Candied ginger without sugar