Ingedients
- 2 1/4 cups spelt flour
- 1/2 teaspoon ground dry ginger
- 4 tablespoons freshly ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 butter, melted
- 1 cup brown sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, mix together the butter and sugar. Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture.
- Place mixture in the fridge until firm (approximately 15 minutes).
- Shape dough into walnut sized balls (optionally roll them in sugar).
- Place the cookies 2 inches apart onto an ungreased cookie sheet (they'll flatten on their own while cooking).
- Bake for 8 to 10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container.
