For the past couple of weeks I’ve baked these cookies a number of times, tweaking the recipe each time. Now I can’t seem to stop eating them, so I had better share them around … too dangerous to keep. It’s the combination of orange and ginger that I am loving so much.
With the first batch that I made, the dough went into the fridge overnight. They were way too hard to shape, but I did manage it, after warming them to room temperature again. Because of this I reduced the quantity of flour and now they are way better. Nice and easy to drop onto a cookie sheet while they are warm and then chill them.
I hope you enjoy them as much as I do.
Orange Ginger Cookies
- 100 g sugar
- 75 g butter
- 100 g fancy molasses
- 2 tsp fresh grated ginger
- 3 tsp orange zest 1 orange
- 2 tbsp orange juice
- 1 tsp baking soda
- 55 g almond flour
- 45 g oat flour
- 55 g sweet rice flour
- 65 g sorghum flour
- 40 g tapioca starch
- 35 g buckwheat
- 1/2 tbsp gingerbread spice
- 1/2 tsp cinnamon
- 1 tsp ginger powder
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 350°F (180°C)
- Place the sugar, butter and molasses in a small pan and gently heat until the sugar has dissolved. Add the fresh grated ginger, orange juice and orange zest to this warm mix. Cool slightly and add the baking soda (this will foam a little)
- In a large bowl whisk the flours, spices, baking powder and salt.
- Fold the wet ingredients into the dry ingredients
- Line two baking sheets with parchment paper and drop a teaspoon size amount of dough, leaving enough space for the cookies to spread. Flatten cookies with the back of a spoon to about 1/2 inch thick. Wet the spoon with water if dough starts to stick.
- Chill the cookies for about an hour before baking.
- Bake at 350°F for about 12 minutes.
- Cool the cookies and store them in an airtight container for 3 to 5 days on the counter.