Biscuits or cookies, as you may already know, are a favourite of mine. Nothing beats a nice cup of tea and a delicious biscuit. To be honest, I much prefer a crunchy cookie over a soft one. Although when I use spelt flour to make biscuits it does tend to change the texture. I find the biscuits aren’t as crunchy.
Therefore I decided this year I would make a soft cookie for Christmas with spelt flour. It’s not an advert for spelt flour, I just enjoy experimenting with certain foods. Plus I have also just discovered that I can eat spelt flour without getting sick. So it’s an added bonus and these cookies were amazing. Even my son Ted, who is not a fan of ginger, enjoyed this batch.
Do you love a soft cookie or a hard biscuit or do you love both? Let me know in the comments below and please don’t forget to like and follow me.
Equipment needed
- Mixing bowls x 2
- Scales
- Mixing spoon
- Electric Whisk
- Teaspoon
- Baking tray
- Grease proof paper
- Rolling pin
- Boards for the cookies
- Large cookie cutter
- Cooling rack
Ingredients
- Coconut or brown sugar x 150g
- Vegan butter, unsalted butter or ghee x 200g
- Egg x 1 large
- Molasses x 2 tbsp
- Spelt flour x 300g
- Baking powder x 1 tsp
- Ground ginger x 2 tbsp
- Ground cinnamon x 2 tsp
- Ground nutmeg x 1/4 tsp
- Ground cloves x 1/4 tsp
- Salt x 1/4
Method
- Preheat the oven to 180°C or gas mark 4.
- Mix the wholemeal spelt flour or wholemeal plain flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves and salt in the large mixing bowl.
- Cut the vegan butter, ghee or butter into chunks and put into the another mixing bowl.
- Add in the coconut sugar and cream these ingredients together with the electric whisk.
- Now add in the egg and molasses and whisk all these ingredients again.
- Then finally add the flour mix to the other ingredients.
- Mix with the wooden spoon until they form a large ball.
- If you need to use your hands towards the end.
- Dust your hands with flour and grab a piece of the dough.
- Roll into a ball and then flatten into a biscuit shape.
- They should be about a half centimetre in thickness.
- Repeat the process until you have used all the dough.
- Put a piece of grease proof paper over the baking tray to cover it.
- Place the cookies onto the baking tray and put it into the oven.
- Bake for around 12 – 15 minutes or until golden brown.
- Remove from the oven and leave until cool to touch.
- Finally place on a cooling rack and leave to cool.
- Then serve with a nice cup of tea or coffee and enjoy.
Melt in the Mouth Soft Gingerbread Cookies were a huge success and the jar I made last week didn’t last long. These biscuits were soft and they did melt in the mouth. They make a delicious sweet treat for the family or you could make these as a present for a friend or family member too. However you decide to eat these cookies, as always, please enjoy. Thank you xxx
Googies Kitchen Life 