Thought For Real Food: Ginger Cookies

I like ginger a lot and try to use it wherever possible, check my Ginger Beer receipt. Lately I was searching for something nice and healthy to munch on with tea and came across the ginger cookies receipt in Tamasin Day-Lewis book, though I had to adapt it to the WAPF diet.

1 small pastured organic egg
110g pastured organic raw butter
225g molasses sugar / Rapadura
1 tbs organic raw honey
2 tsp ground cinnamon
4-5 cm fresh organic ginger root (peeled and grated)
around 300 g sprouted wheat / spelt flour
1 tsp bicarbonate of soda
1 tsp lemon juice
small pinch of salt

First you need to cream butter and sugar together until light and fluffy with a wooden spoon, that takes a bit of an effort especially with molasses sugar. In a different bowl lightly bit the egg with a pinch of salt. Then add the egg, honey and cinnamon into the sugar and butter mixture. Then over the mixture pour some lemon juice over the bicarbonate of soda so the soda becomes active and start bubbling. Mix all that well and add some grated ginger. I prefer the actual ginger root and not the powder as it gives the cookies so much more flavor. You can always adjust the quantity of the ginger root according to your taste. By the way, the easiest way to peel the ginger root is to use a tea spoon and just scrub it.

At this point switch on the oven to preheat it at 140 C.

Finally, add the flour. If you are not making your own sprouted flour you can buy it here , I suggest buying in 2.5 kg bags, this way you save a lot even with the postage. The cookies mixture should be pretty sticky. You might want to add some more flour.

Grease the baking sheet with butter. Using a teaspoon make the balls the size of a small wall nut and place them on the greased baking sheet 4 - 5 cm apart, they will expand in the oven.

Bake in the oven for 30 minutes.

After 30 minutes take the cookies out of the oven and leave them to cool and harden for around 10 minutes before transferring them from the baking sheet.