Friday, March 25, 2016

Uber Ginger Cookies

Ginger cookies are one of those "love it or hate it" treats that seems to show up on cookie trays all year. I used to think they were a "Christmas only" special (thinking of gingerbread houses + men), but just because the shapes aren't popular in July doesn't mean the flavours aren't! Ginger has one of those properties of being able to heat you up or refresh you, depending on it's form and application, so it gets heavy play in my kitchen all year. Of course, I'm spoiled when it comes to willing gingerphile tastebuds around here too, so I'm always looking for ways to "up the ante" when it comes to my baking.

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

Uber Ginger Cookies
Makes 24
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)
  1. Preheat oven to 375°F and line a baking sheet with parchment or SilPat.
  2. In a large mixing bowl, beat together the shortening, apple butter, sugar, syrup, molasses, salt and gingers until well-combined.
  3. Add the flours, flax seed and baking soda, mixing well.
  4. 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.
  5. Bake 10-12 minutes.
  6. Cool on the sheet.
Amount Per Serving
Calories: 119.6
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

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