In my country, the absolute Christmas classics are the honey cookies (for those, you can find out more here). I use to make them every single year but this Christmas season I’ve decided to do it other way and got inspired a bit from the traditions present in Nordic countries or Germany.
And here they are! Ginger Cookies. Beautifully flavored with ginger, nutmeg and cinnamon and sweetened partly with cane sugar as well as with molasses, they are a cute alternative – at least for those who cannot miss baking the traditional honey cookies.
Cute and easy-to-make alternative to traditional Slovak honey cookies. Flavored with spices and enriched with healthy benefits of spelt flour and molasses – will smell your home wonderfully!
- 200gr spelt flour
- 100gr wholegrain spelt flour
- 100gr rye flour
- 3/4 teaspoon baking soda
- 170gr softened butter
- 100gr cane sugar
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 170gr molasses
- In a large bowl, mix together flour, baking soda and spices.
- Take another bowl and the electric hand mixer and beat the butter together with cane sugar for about 2 minutes.
- Add in eggs and molasses and gradually add the flour mixture as well – in this moment you may need to use your hands to work the dough manually.
- Divide the dough in thirds, form them into round balls and wrap up each of them in plastic. Chill in refrigerator for at least one hour.
- When your dough is ready to be baked, preheat the oven to 180 C.
- After removing the dough from refrigerator, let it sit at room temperature for about 15 minutes.
- Place the dough on the floured surface and with the rolling pin, roll the dough until it is about 0.5cm. Use the cookie cutter to cut the dough and create your own shapes.
- Transfer to baking paper covered sheets and bake 8-10 minutes – they shouldn’t get darkened!
Recipe inspired by http://www.gimmesomeoven.com/gingerbread-cookies/