Ingredients
- 2 cups spelt flour (Type 630) (260 g)
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 4 teaspoons ground ginger
- 1/2 teaspoon fine grain sea salt
- 1/2 cup unsalted butter, room temperature (113 g)
- 4 tablespoons pure maple syrup
- 1/3 cup soft brown sugar (I recommend GEPA organic mascobado raw cane sugar) (80 g)
- 1/3 cup raw cane sugar 70 g
- 1 1/2 tablespoons fresh ginger, peeled and grated
- 1 large egg, at room temperature, well beaten
- 1 cup candied ginger (made with raw cane sugar), finely chopped (100 g)
- zest from 1 organic lemon
Instructions
- Preheat the oven to 350° F / 175°C. Line two baking sheets with parchment paper and set the oven racks in the top and bottom third of the oven. Alternatively, leave the rack in the middle of the oven and bake the cookies in two batches.
- In a large bowl, whisk together the flour, baking soda, ground cloves, cinnamon, ground ginger, and salt.
- In a small pot, heat the butter until just melted. Turn off the heat and stir in the maple syrup, sugars, and fresh ginger, Whisk until well combined. The mixture should only be slightly warm, not hot. Whisk in the beaten egg.
- Pour the butter mixture into the bowl with the flour, add the candied ginger and lemon zest. Stir until just combined.
- Cover and refrigerate the dough for 1 hour.
- Scoop out the dough with a tablespoon and shape into about 2.5 cm balls. Place them evenly spaced on the prepared baking sheet. 12 cookies will fit perfectly with enough spacing. Flatten SLIGHTLY with your fingers, but not too much.
- Bake for 8-10 minute. Check at 8 minutes. DO NOT OVER BAKE. The cookies will be soft, fragrant and golden brown.
- Carefully place the cookies sheet on a rack to until completely cooled. Store in an airtight container at room temperature. Enjoy!
Nutrition
Notes
For those of you with more of a sweet tooth, feel free to roll the dough in turbinado sugar (coarse sugar in the raw) before popping the cookies in the oven.