Saturday, August 12, 2017

Triple Ginger Molasses Soft Cookies

Triple Ginger Molasses Soft Cookies
Wet 1 tablespoon flax-meal with
2 tablespoons warm water
1/4 cup organic non gmo oil or applesauce
1/4 cup ground raw sugar
3 tablespoons Blackstrap molasses
Dry ingredients:
1 1/2 cups spelt flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ginger powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teas[poons grated ginger
1/4 cup-1/3 cup crystallized candied ginger
    chopped small
Raw sugar for coating
In a bowl, mix flax meal with 2 tablespoons of water and let set for 5 minutes.  Whisk in the oil, molasses and sugar until well combined.

In another bowl, mix the flour, salt, baking powder and baking soda, and all of the spices.  Add the wet to dry.  Add grated and candied ginger to the mix.  Press and mix into a dough.  It will take 2 to 3 minutes to form a dough.  Use hands if needed.

The dough will be a non-sticky, not to hard dough.  Chill the dough for 15 minutes.

Shape into flat disks.  Press the disks into sugar and place on parchment lined sheet.

Bake in a preheated 350 oven for 12-13 minutes.  The cookies will be slightly soft in the center to the touch.

Let the cookies cool completely on the counter (15 to 20 minutes), they will harden as they cool.

Store in an airtight container for a few days.

Note:  Add a generous pinch more cinnamon and cloves and add some nutmeg, for a spicier version.

If you don't have candied ginger or fresh ginger, add a teaspoon more of ginger powder.

Add water by spraying some on the dough if the dough is too dry and doesn't stick together.   

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