These cookies are adapted from the Silver Palate Cookbook – a staple cookbook in the kitchens of my mother, aunt and gran in the 1980s. I have always loved their “molasses cookies” but in the past few years I have given up baking with white flour. I made this version healthier with 50% less sugar than the original recipe, spelt flour, and also some almond meal. They are very good. They do not feature heavily in Pemberton-area ingredients – except the egg – but today the weather was cold, stormy and winter-like, so ginger cookies seemed like a good match.
Ginger Chews: (Yield: 21 cookies)
Ingredients:
6 oz unsalted butter
½ cup white sugar
¼ cup molasses
1 large Pemberton egg
1 ¼ cups spelt flour
½ cup almond meal
½ tsp baking soda
½ tsp ground cloves
½ tsp ground ginger
½ tsp salt
1 tsp cinnamon
Method:
Preheat oven to 350F. Melt butter on very low heat in a medium saucepan. Add sugar, molasses, and egg and mix well. Then add the rest of the ingredients and mix well. Place 1 tbs balls of cookie dough on 2 parchment-lined cookie sheets. The cookies spread a lot when baking so leave 3 inches in between the cookie dough. Bake for 12-14 minutes. Cool for 15 minutes.
Enjoy!
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