September 28, 2017
This is our version of ginger bread, sweet, slightly chewy and filled with flavor and texture (contains no milk, eggs, or butter). The key to getting this cookie right is to not over bake it.
Makes 15 cookies
140 grams (2/3 cup) olive oil
225 grams (1 cup + 2 tablespoons) cane sugar
140g (1 cup) boiled sweet potato purée
85 grams (4 tablespoons) maple syrup
1 tablespoon grated or ginger purée, squeezed dry
450 grams (3 3/4 cups) all purpose flour
55 grams (1/3 cup) semolina
1 tablespoon cocoa powder
1/2 tablespoon ground ginger
1/2tablespoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon sea salt
3/4 teaspoon baking soda
1/2 tablespoon baking powder
Preheat oven to 300F.
In a stand mixer using a paddle mix the oil, sugar, sweet potato purée, maple syrup, and ginger purée.
Combine the dry ingredients in a separate bowl, then add to the wet mixture and stir until evenly combined.
Line a 9x13 sheet pan with plastic wrap and press dough evenly into pan. Cover with plastic wrap and chill for at least 4 hrs.
Using a circular cutter or the rim of a drinking glass, cut 3-inch circular cookies and place on a parchment paper line baking sheet.
Bake for 8 to 10 minutes. They won’t look completely done, but they will still cook a bit once out of the oven. Careful not to over bake, these dry out easily.
Don’t be intimidated by the use of grams. Scales add ease to baking. They are inexpensive and open a whole world of baking.
Press raw or candied cashew pieces into the top before baking.
Use your favorite cookie cut out (we like clouds or hearts!) to make them more festive.
December 02, 2022