Because the world is a big big place, it is possible that one or two people out there might like a treat for Valentine’s Day that is not chocolate.
These triple ginger cookies are a tasty alternative to everything chocolate. They’re different, not too sweet and with all that ginger, have to be good for the digestion, right?
I know. It’s Valentine’s Day – the day we eat a bunch of things that are never all that good for us, including half the world’s chocolate. But a ginger cookie might be just the thing. Don’t snicker – this very well could have been avocado beet root pretend chocolate cake with black bean filling and fresh snowflake kale frosting. Have you seen the internet lately?
A few things about these cookies that might come in handy. First, they contain very little sugar which could be a surprise (said some people in my house who would not be me). I enjoy them this way but feel free to add a little bit more sugar to taste – an additional 2 to 3 tablespoons of granulated sugar should do. Don’t add more brown sugar or maple syrup – they’ll end up being too soft. Just remember the cookie will taste sweeter once it is baked and especially after a day of resting.
Second – be sure to cut the crystallized ginger into teeny tiny pieces if you plan to roll the dough because those little things will annoy the heck out of you as they stick up out of the dough. You’ll want them small enough to hide in the dough once rolled – which is why it’s rolled a quarter-inch thick.
To decorate them with royal icing (which makes them slightly more sweet) use this recipe or use a ready-made version from the grocery as a shortcut. Or decorate them with coarse colored sugar adding it right before they go into the oven. The cookies will taste even better after sitting a day or two so making them ahead is a great idea.
Valentine’s Day just got a little gingery. Move over chocolate.
|Triple Ginger Valentine Hearts|| |
- 85 grams Spectrum shortening (7 tablespoons)
- 2 tablespoons maple syrup
- 2 tablespoons molasses
- 2 tablespoons brown sugar (see notes)
- 1 orange, zested
- 1 teaspoon fresh ginger, grated
- 1 extra large egg
- 1 tablespoon ginger powder
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon dark cocoa
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground clove
- 230 grams Canteen flour blend (1 ¾ cups) (see notes)
- 4 heaping tablespoons finely diced crystallized ginger
- Preheat oven to 350°F. Line three baking sheets with parchment paper. In a large bowl using a spatula or wooden spoon beat together shortening, maple syrup, molasses, brown sugar, orange zest, grated ginger until fully blended. Beat in egg until it is fully incorporated. Add ginger, baking powder, cinnamon, allspice, cocoa, baking soda, salt and clove. Mix until incorporated. Stir in flour until mixture is combined and dough starts to come away from the sides of the bowl. Stir in crystallized ginger.
- Refrigerate dough for an hour or so until chilled. Roll dough about ¼ inch thick between sheets of plastic and using a heart shaped cookie cutter (2.5-inches preferred), make as many hearts as possible. Reroll scraps and cut out a few more. Makes about 25-30 cookies depending on the size of the cookie cutter. (Hint: the more chilled the dough the easier it is to lift cutout dough on to cookie sheets) Alternatively, using a tablespoon scoop, place ten mounds on each baking sheet. Flatten slightly for cake-like cookies or flatten more for crisper cookies. Sprinkle coarse sugar on top, if desired.
- Bake 8-10 minutes or until the cookie looks set. Cool in the pan for five minutes and then transfer to a rack to cool completely.Decorate with royal icing or any GF cookie frosting once cool.
Flour - Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca starch/flour