Soft Baked Molasses Gingersnaps
A festive classic, am I right? These are soft and chewy on the inside and crisp around the edges and perfectly spiced. They're basically a Christmas (or just this seasons) MUST.
3/4 c softened ghee
3/4 c unrefined brown sugar + extra for sprinkling
1/4 c blackstrap molasses
1 1/2 c oat flour
1/2 c brown rice flour
1 c almond flour
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
1 tsp ceylon cinnamon
11/2 tsp ground ginger
1/2 tsp ground clove
Preheat oven to 180c/350f and line 3 baking trays with parchment
Mix the ghee, brown sugar and molasses with an electric whisk on high for 3 minutes, add egg and whisk for another minute. Sift and fold the dry ingredients in until combined.
Scoop the dough using a scoop and roll in some brown sugar, then space the cookie dough balls on the trays. Place in the oven to bake.
Bake for 5 minutes, take the tray out and tap against a hard surface a couple times to create cracks then put back in the oven to bake for another 5 minutes.
Let cool in tray for 10 minutes before transferring to a wire rack to cool completely