Heat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, butter, sugar, baking powder, salt, and ginger on low speed until the mixture is just combined but still crumbly, about 3 minutes.
Add the egg yolks, and mix 1 additional minute. Divide the dough into thirds, shape each into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour, or overnight.
On a clean, lightly floured work surface, roll the dough to 1/8-inch thickness. Cut out cookies to a shape corresponding to the Blancmange mold, or use a 3-inch oval cutter and transfer to a baking sheet; refrigerate until firm. Continue rolling process with remaining dough, using scraps as needed.
Bake until the edges are light golden, about 10 to 12 minutes. Cool completely on a wire rack.
Store in an airtight container up to 3 days.
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