I usually just have one cookie when I make a batch and keep the rest on the counter to offer.. but I can't keep my hands off these ones...
Yield 3 dozen cookies
100g (3.5oz) buckwheat flour
180g (6.3oz) whole wheat flour
1 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
1 tsp ginger powder
1/4 tsp salt
90g (3.2oz) room temperature butter
100g (3.5oz) sugar
130g (4.6oz) molasses
2 Tbsp freshly grated ginger
1 large egg
Chopped candied ginger
1. Sift the dry ingredients together and set aside.
2. Cream the butter and sugar together, then whisk in the molasses. It may be hard to stir.. molasses is a sticky caramelized licoricy mess. But mmMmmMm!
3. Whisk in the grated ginger. When it is all well incorporated, whisk in the egg until nice and homogenous.
4. Ditch the whisk and prepare your wooden spoon. Add the dry ingredients into the wet ones a little at a time. It will be nice and stiff..hang in there.
5. When all the dry ingredients are incorporated, preheat the oven to 350°F 180°C.
6. Make tablespoon sized balls with the dough, dip into the chopped candied ginger, and press onto a cookie sheet. make sure to space each cookie out at least 1 1/2 inches apart. It is actually easier to handle if you chill the dough beforehand.
7. Bake for 10-12 minutes. 10 for chewy, 12 for crunchy.
8. Remove onto a cooling rack and let cool at least 15 minutes! Do not be too impatient..
The result is a light crispy chewy cookie full of ginger and spice and everything nice...
Ginger does make this world a happier place.