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
Ingredients
- 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
Instructions
- 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.
