Ingredients
- 2 cups spelt flour (Type 630) (260 g)
- 1/2 cup whole wheat spelt flour (70 g)
- 1/2 teaspoon sea salt
- 2 tablespoons ground ginger
- 1/4 teaspoon ground cinnamon (ceylon)
- 1/4 teaspoons ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1 cup unsalted butter, room temperature (225 g)
- 80 g soft brown sugar (I recommend Mascobado from GEPA)
- 2 tablespoons honey (or maple syrup)
- 4 tablespoons molasses (organic food store)
- 1 tablespoon peeled and grated ginger
- Granulated or powdered sugar, for sprinkling (optional)
Instructions
- Sift together both flours, the salt and the spices into a bowl. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment beat together the butter and sugar on low speed until creamy and fluffy (2 minutes). Add the honey and molasses and mix until fully incorporated.
- Add the fresh ginger and mix until just combined.
- Add the dry ingredients to the butter mixture (in three additions), mixing just to combine each time. Do not overmix!
- Divide the dough into two equal portions, and form them each into a ball. Place on top of a sheet of plastic wrap, then gently use your hands to flatten each ball into a 2,5-3 cm thick disk, wrap tightly in the plastic wrap, and chill in the refrigerator for at least 2 hours (until firm), or overnight for up to two days before rolling.
- Preheat the oven to 325°F / 165°C and line two baking sheets with parchment paper.
- Roll the dough, one at a time, on a lightly floured surface to a little less than 0.5 cm. Cut with favorite cookie cutter shapes. Note: When working with the dough, it softens up quite quickly, therefore best to work quickly.
- Bake until edges begin to brown slightly, 12 to 14 minutes. When baking two sheets at once in the oven, be sure to switch their positions and rotate halfway through for even baking.
- Let cookies cool on sheets for 5 minutes. Then transfer the cookies to racks to cool completely. Decorate as desired or simply enjoy as is!
Nutrition
Notes
- I like my cookies plain, but feel free to decorate with an icing sugar glaze, or simply a sprinkle with granulated or powdered sugar.
- As an optional add-in feel free to add 1/2 cup candied ginger, finely chopped. I like the one found at my local organic food store.
- These cookies are subtly sweet. If you prefer a sweeter cookie feel free to add 20-30g more mascobado sugar.