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Ginger, Cardamon, Molasses Cookie Hearts

Brenda and Yasmeen Janschek
Prep Time 10 mins
Total Time 20 mins


  • 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.