Recipe Description:
These Cookies are hearty, satisfying, redolent of ginger and not too sweet.
Recipe
Instructions:
In a medium saucepan, combine the shortening, molasses, and honey. Heat a little, stirring, until the shortening melts. Remove from heat. It should only be lukewarm. If it is too hot, let it cool for a while.
Add the Sucanat and stir to dissolve at least partially.
Place 3 cups of the spelt flour, salt, soda, ginger and cinnamon in a sifter and sift it together.
Add portions of the sifted mixture, stirring well with a wooden spoon, alternately with portions of the milk/kefir mixture. Stir all together thoroughly.
Begin adding more spelt flour, 1/2 cup at a time, stirring in well until you have a medium-soft dough.
Work dough with your hands for 5 minutes, cover and place in the refrigerator for 24 hours.
Pre-heat oven to 350 degrees F.
Turn dough onto lightly floured surface (use more spelt flour or unbleached) and roll 1/4 inch thick.
Cut out with a large round cookie cutter. Place the cookies, one inch apart on a greased cookie sheet.
Use a little pastry brush or a small piece of cheesecloth to paint each cookie with the beaten egg.
Bake at 350 degrees F for 10 minutes. Watch them. It could take several more minutes, but you'll need to check and see if the bottoms are getting done looking.
Remove to cool on a clean dish towel.
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