WHOLE GRAIN GINGER SNAPS

Whole Grain Ginger Snaps image

Provided by Melissa Johnson

Categories Recipes

Time 55m

Yield 24 cookies

Number Of Ingredients 17

Chewy Ginger Snaps
Dry Ingredients
2 cups whole grain red fife flour (255g home-milled red fife wheat berries)
½ cup whole grain rye flour (65g home-milled rye berries)
2 tsp baking soda
½ tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
Wet Ingredients
1 cup packed brown sugar (200g)
¾ cup vegetable oil (135g)
¼ cup molasses (80g)
1 egg
1 Tbsp vanilla extract
For rolling the dough balls: 1/4 cup white sugar
For Crispy Ginger Snaps substitute 1 ½ cups whole grain red fife flour (195g home-milled red fife wheat berries) for first dry ingredient above.

Steps:

Whisk together the dry ingredients in a small bowl.
In a large bowl, thoroughly mix the wet ingredients.
Add the dry ingredients to the wet mixture, and stir with a stiff spatula until well incorporated.
Preheat your oven to 375°F.
Cover the dough and let the flours hydrate for about 20 minutes.
Form dough balls of about one tablespoon size and roll them in the white sugar.
Place the balls on ungreased cookie sheets about two inches apart if you're making the chewy cookies and about four inches apart if you're making the crispy cookies.
Bake for 10-12 minutes until the center of the cookies no longer looks wet.
Let the sheet cool for a couple of minutes and then transfer the cookies to wire racks to cool completely.
Store the chewy cookies in a close container to maintain the softness. The crispy cookies can be stored however you prefer.