5 days ago I promised you gingerbread cookies: I assure you I had every intention of posting the recipe 4 days ago! As a matter a fact, on …. I did prepare a batch of gingerbread cookies… only to discover, once the batter was ready, that the oven wasn’t heating up! I previously found a piece of the oven-fan on the oven floor, but it didn’t seem like an essential piece…apparently it was! My oven won’t work on fan mode until we fix it.
So I froze my batch of cookies for a day when I could use the oven again, and that day was today! I’m sorry so much time has passed, but I had an exam yesterday I had to study for so I could’t really spend time cooking.
Without further ado, I present to you the recipe!
Gingerbread-cookies
Adapted from here
3 cups whole wheat flour (I used spelt, that’s all I had at the moment)
2 ½ tbsp ginger*
½ tsp cinnamon
½ tsp ground cloves
1 tsp baking soda
¼ tsp salt
½ cup oil (I used olive oil, but any kind is fine!)
¼ cup molasses
¼ cup milk
½ cup brown sugar
½ cup brown rice syrup
* with this amount of ginger the cookies come out very spicy, so depending on your taste preference, you might want to reduce it.
In a bowl, combine together flour, ginger, cinnamon, ground cloves, baking soda and salt.
In a separate bowl combine oil, milk, molasses, sugar and rice syrup; whisk until well blended.
Add the dry ingredients to the second bowl and mix well.
The dough is a bit sticky, and I found that keeping it in the fridge for a while makes a big difference.
Form small balls and press them with the palm of your hand.
Cook at 350 F for 10’.
My cookies came out crunchy on the outside and soft on the inside. I suspect not being able to use the oven-fan as something to do with that!
I’m a chocoholic… How could i not add some chocolate?
Mmmm, those look delicious! I’ve been trying to find a recipe for gingerbread cookies without butter for AGES (while also being whole grain). Are they moist and chewy or more on the dry side?
PS: hope you did well on your exam! I had one today too…
Hello Jessica!
) so that might have changed things too!
My exam went perfectly well, and I hope so did yours
I made this recipe twice: the first time I only used sugar as the sweetner and no rice syrup and they came out chewy; the second time I followed this recipe and they came out a bit more crunchy. I used two different oven settings (my oven fan broke before the second trial
I would’ve thought that the rice syrup would make it chewy! I guess that’s why I’m no cookie pro… I’ll definitely have to try these once I’m out of this high-altitude setting. Thanks
That’s what I thought! but as I said, the lack of chewyness might be due to my oven..as soon as that gets fixed I’ll have to try and bake another batch (is this a good enough excuse
) and see how they come!