Ginger, Cardamon, Molasses Cookie Hearts
Inspired by the biscuit flavours my daughter loves, these gorgeously delicious heart biscuits were born.
With the fullness of life there seems to be less opportunity for good, focused one-on-one time with the kids. But when the opportunity arises, I love nothing more than snuggling up with them on the lounge, looking through recipe books for inspiration, and creating recipes together based on their favourite flavours before heading into the kitchen to test them out.
As the high school workload steals my son away from the kitchen, my daughter has stepped up and staked her place in there with me as well.
She was the inspiration behind this latest recipe. Highly focused on using her favourite flavours as the base for the biscuits, and no doubt instinctively following the colder season by her choice of warming spices and flavours, the Ginger, Cardamon & Molasses Cookie Hearts were born. She’s thrilled to see her name credited on the recipe too!
The ingredients are super-warming and packed full of goodness…
Ginger – great for digestion, anti-inflammatory, and helps with coughs and colds.
Cardamon – helps with coughs and colds, sore throats, eases gastrointestinal disorders, while being good for digestion and metabolism.
Molasses – contains vital vitamins and minerals like iron, calcium, magnesium, B6 and selenium.
These Cookie Hearts are a hit with our whole family, and have become a staple in the kids’ lunch boxes. We hope you love them too.
- 175 grams stoneground wholemeal flour or wholemeal spelt flour
- 175 grams white spelt flour
- 110 grams rapadura sugar
- 1 teaspoon bicarb soda
- 2 teaspoons ginger powder
- 1 teaspoon cardamon, ground
- 100 grams cold butter
- 3 cm piece root ginger, peeled and finely grated
- 1 large egg, lightly beaten
- 50 grams molasses
- Preheat oven to 175 degrees C
- Line two trays with baking paper. I prefer to use If You Care brand
- Sift flour and bicarb into a mixing bowl and add sugar, ginger and cardamon. Stir well.
- Chop in the cold butter and rub into the dry mixture until it resembles fine breadcrumbs.
- Mix the egg and molasses and grated ginger together in a bowl.
- Pour into the dry mixture and stir through, then continue to mix with your hands until it forms a stiff dough.
- Using a rolling pin, roll the dough out to approx 1/2 cm and cut out desired biscuit shapes using a cookie cutter and place on trays.
- Place trays in the oven and bake for approximately 10 minutes or until lightly cooked. Turning trays half way through.
- Allow to cool on trays for 5 minutes then transfer to cooling rack
- Perfect for lunchboxes or with a cuppa for afternoon tea.