Indigo and I made big batch of these cookies the while North was at school last week. Oh, how simple and quiet things are when there are only two little hands to 'help' with baking! We didn't have the classic gingerbread ingredient: molasses, so we substituted with maple syrup. It made for much more simple and subtle tasting cookies, but delicious all the same.
2 1/2 cups spelt flour
1 tsp bi-carb
2 tsp ground ginger
1 tsp cinnamon
1 tsp all spice
1 1/4 cups rapadura sugar
4 tbs maple syrup
Preheat the oven to 180˚C
Line two baking trays with greaseproof paper.
Combine together the flour, bi-carb and spices lightly in a food processor
Add the butter and blend until it resembles breadcrumbs
Stir in the sugar
Beat the egg and syrup and then add to the food processor and pulse or knead.
Scoop dough out and knead until smooth
Chill in the fridge for 15 minutes
Then, roll out and cut
Bake for 8-12 minutes in the oven until slightly more golden and let stand until cool and firm