Ginger, Cardamon, Molasses Cookie Hearts
Brenda and Yasmeen Janschek
stoneground wholemeal flour or wholemeal spelt flour
white spelt flour
piece root ginger
peeled and finely grated
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.