Lemon Ginger Waffles

Ingredients:

• 8 cm ginger root, peeled
• 1.5 cups premium flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 165 g unsalted butter, room temperature
• 0.5 cup + 1/3 cup powdered sugar
• 2 tsp finely grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 tsp vanilla extract
• Crushed candied ginger, for garnish

Preparation:

1. Finely grate the ginger into a fine-mesh sieve set over a bowl. Press the pulp with the back of a spoon to extract the juice (you'll need 1 tablespoon of juice); set aside. In a medium bowl, combine the flour, cornstarch, and salt.
2. In a large bowl, beat the butter with 1/2 cup powdered sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Stir in the lemon zest, 2 tablespoons lemon juice, vanilla extract, and ginger juice. Reduce the mixer speed to low, add the flour mixture, and mix until smooth.
3. Divide the dough in half and place on 2 pieces of plastic wrap to form two 2.5 x 22 cm logs. Wrap and place in the freezer to chill, about 1 hour.
4. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Unroll the dough and cut into 1/4-inch-thick circles; place the circles 1 inch (2.5 cm) apart on the prepared baking sheets.
5. Bake, rotating the baking sheets halfway through, until the edges of the cookies are golden brown, about 13 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
6. Prepare the glaze:
   
   Place the remaining 1/3 cup powdered sugar in a bowl; stir in 2-3 teaspoons lemon juice, a little at a time, to create a pourable glaze. Spread the glaze over the cookies and sprinkle with candied ginger; let set for 30 minutes.