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Author Notes: With just a touch of sweetness and scads of pretty, translucent, crystallized ginger, these cookies are made to be eaten with tea or coffee. —Community Grains
Makes 24 crisps
- 125 grams coconut oil
- 1 tablespoon malt extract
- 100 grams honey
- 50 grams coarsely chopped almonds
- 100 grams crystallized ginger, roughly chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground coriander
- 300 grams whole wheat flour such as Community Grains Hard Red Winter Wheat
- zest of 1 mandarin orange
- In a small saucepan, combine coconut oil, malt extract, and honey. Heat over a low flame and stir until just combined. Remove from heat and let cool.
- In a large bowl combine almonds, ginger, salt, cinnamon, allspice, cardamom, coriander, flour, and zest. Stir to combine.
- Mix the coconut oil, malt, and honey into the flour mixture. Stir using a rubber spatula until you have a thick and slightly sandy mixture.
- Pour contents on a large piece of parchment paper and shape into a 4×8 inch slab. Flatten out the top with a rolling pin. Fold the slab up neatly like a present with the parchment paper. Secure it with plastic wrap. Stick in the freezer, on a flat surface, over night.
- When you’re ready to bake, take the slab out of the freezer and allow it to thaw for about 10 minutes. Preheat your oven at 350ºF. Line two baking sheets with parchment paper. With your sharpest knife begin cutting (more like shaving) off slices from the slab. You want each slice to be about 1/16th of an inch. Lay each slice out on the baking sheet. They won’t expand much but give each slice a bit of space. Bake for 12-16 minutes or until they darken in color and look like they’re drying out a bit. The baking time varies depending on how thick you cut each slice so keep a close eye on them while they’re in the oven. Remove from oven and transfer to a cooling rack. Store in an airtight container. Pairs well with coffee and tea!
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