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
  1. 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.
  2. 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.
  3. 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.
Sugar - if the dough seems a little under sweetened, add about 3 tablespoons more granulated sugar. The cookie is meant to be light on the sweetener.
Flour - Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca starch/flour
Recipe by Gluten Free Canteen at