VERY GINGERY COOKIES

This is what happens when dad goes shopping at the farmers market.

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SCORRI PER LA RICETTA IN ITALIANO

Come here, try that!

What is it, mango?

No, that’s that little thing that looks like a pyramid.. Like white raspberries.. The guy at the farmers market said it’s full in antioxidants.

Uhm, I guess it’s mulberry.

That other round thing is really good for you apparently my dad keeps pressing it with a finger to show me its consistency but it has no flavour at all. Can’t remember what it’s called. That market guy told me its name and listed all properties. But I can’t remember now. You should have seen his stall, he had plenty of dried fruit of all kinds….

Wow.. But I wanted to know about this, what is it?

I taste it 

Acca!   slang, short for an equivalent to holy cow

Do you like it? It’s ginger, dehydrated! No sugar! It’s strong, innit?

Uh yes! Good for your digestion!

He laughs

Take it home, your mum won’t eat it. It’ll just get dusty.

I laugh

Ok.. I think I’ll make some cookies with it..

Start obsessively elaborating the idea…

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Ingredients

2C spelt flour
1ts baking powder
3/4ts baking soda
1/2ts fine salt
2 ts ground ginger
1 ts ground cinnamon
1 ts ground nutmeg
1/2C dehydrated ginger, chopped very fine fine (can substitute for fresh + chrystallised ginger)
1/2C acacia honey
1/2C packed organic raw cane sugar
1/2C plus 1 tablespoon coconut oil
1/4C plus 1 tablespoon water

Know-how

Chop the dehydrated ginger very finely or use a robot. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and ground spices.

In a separate large bowl, whisk the chopped ginger, the honey and the sugar briskly with the coconut oil and water until smooth and incorporated, about 2 minutes.

Incorporate the dry mixture into the wet ingredients with  a wooden spoon until just combined and no flour is visible. Do not overmix.

Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.

Preheat the oven to 170° C. Scoop te refrigerated dough and coat the balls quickly with cane sugar. Replace the balls in the fridge until it’s time to bake them.

Bake on parchment paper for 12′-15′ or until edges are just golden.

Ingredienti

250 gr farina di farro
1 cucchiaino di dose
3/4 cucchiaino di bicarbonato
1/2 cucchiaino di sale fino
2 cucchiaino zenzero in polvere
1 cucchiaino cannella
1 cucchiaino noce moscata
3 cucchiai  di zenzero essiccato senza zucchero, tritato molto finemente (in alternativa si può usare un mix di zenzero fresco e zenzero cristallizzato)
100 ml miele d’acacia
110 gr zucchero grezzo integrale di canna, scuro
120 ml olio di cocco
60 ml acqua

Metodo

Tritate lo zenzero essiccato molto finemente, a mano o con un robot. Mettete da parte.

In una ciotola, mischiate la farina, la dose, il bicarbonato, il sale e le spezie in polvere.

In un’altra ciotola più grande, sbattete lo zucchero, il miele, lo zenzero essiccato, l’olio e l’acqua energicamente con una frusta per circa due minuti o finché ben amalgamati.

Unite le due parti, amalgamando con un cucchiaio di legno solo finché la farina non è più visibile.

Coprite il contenitore con la pellicola e lasciate riposare in frigo dalle 12 alle 24 ore.

Preriscaldate il forno a 170°C. Formate delle palline con l’impasto (grandi quanto uno scoop da gelato), passatele nello zucchero di canna e riponetele in frigo fino a prima di informarle.

Cuocete per 12-15 minuti su carta da forno, ricordandovi di lasciarle ben distanziate dal momento che nel forno si espanderanno.

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Note: this recipe is inspired by Ovenly’s cookies for Food52

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