Einkorn’s Ginger Cookie Recipe

Ancient grains seem to be everywhere these days, led by quinoa which took the world by storm. But now it’s einkorn’s turn in the sun. Einkorn is the only wheat that has remained unaltered for thousands of years and has never been hybridized or modified. It has low-levels of gluten, so it’s perfect for those with gluten-sensitivity (though not for those with celiac disease).

Not only is einkorn packed with nutrients, but it’s delicious! Try these Soft & Chewy Ginger Cookies and see for yourself. And check out Einkorn by Carla Bartolucci to learn more about this ancient grain and for over 100 einkorn recipes for breads, sandwiches, pizza, pasta and more!

 

Soft & Chewy Ginger Cookies
From Einkorn by Carla Bartolucci

GingerCookies

The reason for using melted butter instead of creamed butter in a cookie is to release the small amount of water in the butter into the flour quickly. This helps develop the flour’s gluten and gives a chewier rather than crispy texture to the cookie. This technique works perfectly with einkorn flour, since the flour is slower to absorb fats, and the wonderfully soft texture of these ginger cookies is proof of that. The cookies come out of the oven really soft and although they might look underbaked, they set up perfectly after cooling. MAKES 16 LARGE COOKIES

 

Ingredients:
2 1⁄2 cups (300 g) all-purpose einkorn flour
1 teaspoon baking soda
1⁄2 teaspoon fine sea salt
10 tablespoons (138 g) unsalted butter, melted and cooled slightly
1⁄2 cup (100 g) granulated sugar, plus 3 tablespoons for dusting
1⁄3 cup (73 g) (packed) dark brown sugar
2 tablespoons unsulphured molasses
2 teaspoons ground ginger
1⁄2 teaspoon ground cinnamon
1 large egg

 

Directions:

  1. Preheat the oven to 350°F.
  2. In a medium bowl, stir together the flour, baking soda, and salt.
  3. In a second bowl, stir together the butter, the 1⁄2 cup granulated sugar, the brown sugar, molasses, ginger, and cinnamon. Add the egg and whisk together until well combined. Add the flour mixture and mix with a spatula until the dry ingredients are no longer visible. Let stand for 15 minutes to give the flour time to absorb the wet ingredients.
  4. Spread the remaining 3 tablespoons granulated sugar on a small plate. Roll 1 1⁄2-inch (45 g) balls of dough between your hands and roll them in the sugar to dust completely.
  5. Place the balls 2 inches apart on an ungreased baking sheet. Bake for 16 minutes until the cookies have spread and are barely firm to the touch. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.

 

Recipes and images reprinted from Einkorn by Carla Bartolucci. Published by Clarkson Potter Publishers.Photography by Clay McLachlan.


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