gingerbread “people” cookies

   Cream together and let sit for 10 minutes:
          1 c. Sucanat
          1/2 cup soft butter
          1 lg. egg
          2 Tbsp. malt syrup or molasses
          1/4 tsp. hazelnut extract
          2-3 tsp. ginger (I use three for a nice ‘snappiness’ )
     Blend 3/4 c. hazelnuts in a blender until all pieces are like flakes.
     Add to creamy mix.
     Add and mix in:
          1 3/4 cup  Summers Sprouted Spelt or Sprouted Wheat Flour
     Cover dough and refrigerate for 1 hour.
     Roll out chunks of dough to 1/8-1/4 inch thick and cut into shapes with a
          cookie cutter or knife. You can dip top into granulated maple syrup
          crystals before placing on the cookie sheet or leave plain for later
          decorating.

Bake on a greased cookie sheet at 375 degrees for 10-12 minutes.
Cool on cookie sheet for a few minutes before removing to a rack to
completely cool.

Gingerbread ‘People’ Cookies

1 c Sucanat
1/2 c soft butter
1 large egg
2 tbsp malt syrup or molasses
1/4 tsp hazelnut extract
2 – 3 tsp ginger (I use three for a nice 'snappiness' )
3/4 c hazelnuts
1 3/4 c Summers Sprouted Spelt or Sprouted Wheat Flour

Cream together and let sit for 10 minutes: 1 c. Sucanat, 1/2 cup soft butter , 1 lg. egg, 2 Tbsp. malt syrup or molasses, 1/4 tsp. hazelnut extract, 2-3 tsp. ginger
Blend 3/4 c. hazelnuts in a blender until all pieces are like flakes.
Add to creamy mix.
Add and mix in: 1 3/4 cup Summers Sprouted Spelt or Sprouted Wheat Flour
Cover dough and refrigerate for 1 hour.
Roll out chunks of dough to 1/8-1/4 inch thick and cut into shapes with a cookie cutter or knife. You can dip top into granulated maple syrup crystals before placing on the cookie sheet or leave plain for later decorating.
Bake on a greased cookie sheet at 375 degrees for 10-12 minutes. Cool on cookie sheet for a few minutes before removing to a rack to completely cool.

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Cookies | Original Recipes

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ginger | hazelnuts | Summers sprouted wheat flour

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