I think, though, that I've hit the apex of the ginger cookie curve with these beauties. Not only are these packed with ground ginger and TWO hits of the fresh rhizome, but I went ahead and rolled the sticky batter in instant ginger-honey granules, snickerdoodle-style, before baking them off. The resulting cookies, which got a tender chew from golden syrup, molasses and apple butter, offer pops of vibrant sweet-spicy flavour with every bite. They're rather "moreish" as well, their texture mimicking that of my favourite Lassy Mogs while their taste reminds me of the cookies we used to get right from the bakery by my grandparent's house. While I can't see myself having a glass of milk with them, a frosty ginger ale? You bet!
Uber Ginger Cookies
½ cup non-hydrogenated shortening
¼ cup unsweetened apple butter (I used homemade)
⅔ cup sugar
2 tbsp golden syrup (you can use corn syrup too)
¼ cup molasses
½ tsp salt
1 tsp ground ginger
1 tsp fresh grated ginger
1 tbsp minced peeled fresh ginger
2 cups spelt flour
2 tbsp ground flax seed
¾ tsp baking soda
3 packets Instant Ginger Honey Crystals (you can use plain honey crystals or coarse raw sugar if you can't find the ginger-honey crystals)
- Preheat oven to 375°F and line a baking sheet with parchment or SilPat.
- In a large mixing bowl, beat together the shortening, apple butter, sugar, syrup, molasses, salt and gingers until well-combined.
- Add the flours, flax seed and baking soda, mixing well.
- Roll into 24 little balls (about the size of a walnut), then roll balls in the honey crystals and place on the sheet 1" apart.
- Bake 10-12 minutes.
- Cool on the sheet.
Total Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 8.0 mg
Total Carbs: 19.5 g
Dietary Fiber: 1.4 g
Protein: 1.4 g