Inspired by Yoli
120 g soft butter
120 g flour
120 g caster sugar
½ teaspoon grated fresh ginger
½ teaspoon of natural vanilla extract
Cream the butter in a bowl. Gradually add the sugar, vanilla and ginger. Then, stir in the egg and flour. Make a smooth dough like the one for cake (but not too thick).
Cover a large baking tray with parchment paper. Separately, cut rectangles (approximately 10×15 cm) from another sheet of baking paper. Put 1 tablespoon of mixture on each small sheet and spread it as thin as possible with a spatula. The thickness should be the same in the middle and on the edges so that they cook evenly. Repeat the procedure several times until you fill up the baking dish. Bake the dough sheets about 4-5 minutes in a moderate oven (180°C). Still pale, but already set, remove from the oven. Take off the piece of paper and roll each cookie into a cigar. Work directly on the baking tray, because the dough is soft, as it is hot. Then return the cigars in the oven and bake until lightly browned. For another 3-5 minutes.
Let cool completely before serving the ginger cigars. Store in a cookie jar, in a dry place, to keep them crisp.