Crisp edged, chewy middled cookies with a double hit of ginger - the perfect afternoon pick me up, an antidote to pregnancy nausea or even crumbled over ice cream for dessert.
Ingredients
175g wholemeal spelt flour
1½ tsp baking powder
1 tsp ground ginger
½ tsp ground cinnamon
pinch salt
2 tbsp unrefined molasses sugar
3 tbsp blackstrap molasses
2 tbsp coconut oil, melted
1 egg
1cm piece fresh ginger, finely grated
Instructions
In a large bowl, whisk together the flour, baking powder, spices and salt. Stir in the sugar.
In a separate small bowl, whisk together the molasses, coconut oil, egg and ginger until smooth.
Stir the wet ingredients into the dry until combined then chill for 30 minutes.
Preheat the oven to 180 C/160 C fan and line a large baking tray with parchment paper.
Scoop out heaped teaspoon sized balls of mixture and roll into balls, then place on the tray and press down slightly with your fingers to flatten. Bake for 12 - 15 minutes until firm and a little darker round the edges (it's hard to tell by colour as the mixture is so dark, but it will get a more golden hue). Remove from the oven and allow to cool completely on the tray.
Will keep an airtight container for several days.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2018/04/16/ginger-molasses-cookies/