If you can get ahold of really fresh root it's better, but most of us only have access to the dried version at the grocery store.

Remove as much of the skin from the ginger root as possible. Slice the root into about 1/8 inch thick slices.

Add the ginger to the water and sugar in a small sauce pan and bring to a boil.

Once the water has boiled, reduce the heat to simmer and cook until the water and sugar has been reduced to a thick syrup. Keep a close watch on it while it's cooking. It will burn quickly.

Roll each piece into the granulated sugar and set on parchment or wax paper to dry. Store in an airtight container in the refrigerator.

I like to prep all the ingredients first.

Place all the dry ingredients in a large bowl and stir with a whisk to blend each component.

Add the butter and, using your fingers, press and squeeze it into the flour mixture. Keep working it until the butter is nearly granulated.

Chop the candied ginger into small pieces, about 1/4 inch. Stir it into the butter and flour.

In a small bowl, stir the sugar with the grated ginger and lemon zest.

Whisk the 3/4 cup of the cream with the egg yolks.

Stir the sugar mixture into the flour, then slowly pour in the liquid. When it forms a dough, gently knead it for about 3 to 5 minutes in the bowl, or until all the flour is absorbed in the dough.

Turn the dough out onto a floured board and break into two equal balls.

Roll each ball to about 1/2 inch thick. Cut each into six wedges and refrigerate for about an hour. 

Preheat the oven to 400°. Brush the tops with the remaining cream and sprinkle the turbinado sugar evenly over the top.

Place the circles on a baking sheet and bake for about 15 to 25 minutes. The top should be golden and the centers should be slightly firm.

Remove from the oven and gently slice through the scores again.

Allow to cool.

Store in the refrigerator or freezer. Bring to room temperature before eating - then enjoy!