Wholy Living Recipe
 

   Gingersnaps

Posted on Mar 12, 2012 under General Recipes

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  • 1¾ cups organic evaporated cane juice
  • 1½ cups palm fruit shortening, melted
  • 2 eggs
  • ½ cup Barbados molasses
  • 2 cups freshly milled pastry wheat
  • 2 cups freshly milled barley
  • 4 teaspoons baking soda
  • 3 tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon chili powder
  • 1 teaspoon salt

 

 


 

In your Bosch mixer with the batter whisks, combine sugar and oil.  Beat in eggs. Mix in molasses. In a separate bowl combine the flour, baking soda and seasonings; change to the cookie paddles and gradually add to creamed mixture and mix well.

 

Shape into ¾ inch balls, using a cookie scoop makes this fast and easy and provides a uniform size. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10 -12 minutes or until cookie springs back when lightly touched. Remove to wire racks to cool.

 
 
Yield: about 14-1/2 dozen