Spelt flour has a unique taste and texture that works well in all manner of baking, in place of regular flour; it's also easier for some people to digest without triggering sensitivities. Here, spelt flour is combined with ground ginger, brown sugar, and molasses to make buttery cookies. The dough needs to be chilled for at least an hour before rolling out, so don't rush this steop. You may also want to chill the cut outs before baking, to help them hold their shapes.
- 150 flour (grs of spelled)
- 75 flour (grs of integral spelled)
- 1 teaspoon ground ginger (tsp of)
- 1/2 teaspoon baking powder (tsp of)
- 1/2 teaspoon baking soda (tsp of)
- 1/2 teaspoon Bonsalt (tsp of)
- 50 brown sugar (grs of)
- 80 cane molasses (grs of)
- 45 butter (grs of melted and cooled)
- 1 beaten egg
- brown sugar (to taste)
- Place in a bowl the flour, the ginger, the yeast, the salt. Mix well.
- In another bowl mix the sugar with the molasses, the butter and the egg.
- Add the dry to the solids and mix well, kneading until you've obtained a smooth dough.
- If necessary add a little water or flour if the dough is too dry or too soft or.
- Form a ball with the dough, wrap in cling film and lead to cold for 1 hour.
- Preheat oven to 180ºC Celsius and remove the cold mass reserving for 15 minutes.
- Roll out the dough into a floured board and with the help of a kitchen roll, with a thickness of 2mm. Cut into the desired shape and place in a greased baking tray lined with parchment paper.
- Sprinkle the cookies with demerara sugar and bake until cooked (about 8-12 min).