My latest recipe experimentation has been with the long-time traditional favourite, the gingerbread cookie. I researched various recipes available online (including a website that has gingerbread recipes from as far back as the 16th century - see links at the end of this post). So far, I've made three batches, each with variations. The first batch was great (used all spices, though in slightly lesser quantities than what's listed below, baked to ideal crunchiness), the second not so much (used only ginger, cinnamon, clove and nutmeg, which wasn't as tasty, and they were chewy in the middle, lighter in colour and a bit dry), and the third batch (slightly increased quantities of all spices) is cooling as I type, but looks and smells much like the first batch. There are other, subtler adjustments I made through observing the dough consistency, thickness when rolled out, etc. But those would be too fiddly to document and may not be meaningful with any other oven.

I also researched decoration possibilities, but I love gingerbread cookies so much I haven't decorated a single one yet. I have, however, eaten a good many of them (in addition to sharing the first batch at a family meal).

Disclaimer: I do not consider myself knowledgeable of or particularly skilled in the culinary arts. I am merely willing to play with some of my favourite things to eat. If I have committed some grave (or even minor) infraction, please do inform me (kindly, thank-you). So, here 'tis:

Erin's Spelt Gingerbread Cookies

All my favourite desserts are similarly spiced: pumpkin pie, carrot cake and ginger cookies, whether snaps or bread (I also make lovely stewed pears with ginger and maple syrup). I love ginger in most forms and so this recipe calls for more ginger than most. Also, I decided to use just about every spice ever used in a gingerbread cookie. Feel free to adjust to taste.

This recipe is good for those who have but a few mixing bowls and cookie trays, and nary an electronic kitchen appliance. I use as many organic ingredients as I can afford or find.


Ingredients:

2 cups unbleached organic whole grain spelt flour (all purpose)
1/4 - 1/2 cup finely chopped (minced) crystallized ginger (optional)
1/2 tsp baking soda
1/2 tsp sea salt
1-2 tbsp ground ginger (to taste and depending on whether crystallized ginger is used)
1/2 tbsp ground cinnamon
1 tsp ground cardamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground coriander
1/4 tsp ground black pepper

1/2 cup unsalted organic butter
1/3 cup Sucanat (organic fair-trade evaporated cane juice)
1/3 cup unsulphured molasses
1 large organic/free range egg, beaten

Other recipes call for 'simple syrup' (sugar dissolved in water), honey (eastern European recipes), corn syrup or 'Golden Syrup' (British and older North American recipes), and, of course, my Canadian self wonders what maple syrup would be like.


Method:

In a sauce pan over very low heat, melt butter and add molasses, then Sucanat, stirring until dissolved. Turn off heat and let cool a few minutes, then add beaten egg. In mixing bowl combine and whisk flour, spices, salt and baking soda. Gradually add liquid ingredients to flour mixture, stirring each time until flour is completely absorbed. When the dough becomes too stiff to stir, it should be ready to be kneaded by hand. If dough sticks to hands, add small amounts (1 tbsp at a time) of flour until dough no longer sticks and is firm but pliable and shiny. Shape into a round, wrap in plastic or cover in a bowl and place in the refrigerator to chill at least 4 hours.

Place oven racks in the middle and pre-heat oven to 350.

Using lightly floured rolling pin, roll out dough on floured counter top to 1/8" thickness. Use whatever cookie cutter shapes you like and once you cut as many as possible, pull away the excess dough and place dough shapes on baking trays lined with parchment (not wax) paper. Place trays on rack positioned in middle of oven (second slot works best in my oven) and bake for 8-10 minutes, depending on size of cookies. Smaller and/or thinner cookies will take less time, larger and/or thicker cookies will take longer.

If decorating, allow to cool fully, otherwise allow to cool so they won't burn your impatient tongue. They are quite tasty when still warm, though if you like them crunchy, they won't achieve full crispiness until cooled completely.

Using a 2" diameter round cookie cutter, this recipe yields about 45 2.25" cookies.

Decoration ideas:
Crystalized ginger, raisins or other dried fruit, candied fruit, nuts or seeds, chocolate or carob chips, coloured sugar and/or other cake decorations.

Icing recipes:
Vegan Vanilla Icing (1 cup powdered sugar, 1/2 tsp vanilla extract, 2-4 tsp soy/rice/almond milk)
In a small bowl, stir together the powdered sugar and vanilla. Add soy milk a little at a time, stirring well after each addition to reach spreading consistency. Spread on cookies using a knife, spatula, or a pastry bag. Allow frosting to dry completely before stacking cookies. If desired, you can tint the frosting with natural food coloring. Or use fruit juice concentrate (such as raspberry or blueberry) as a replacement for the soy milk in the recipe, for a more natural tint.

Royal Icing (1 egg white, 1/2 tsp lemon juice, 1+3/4 cups powdered sugar)
The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking). If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

--

The base recipe combines two recipes that use 4 cups of whole wheat flour:
http://www.101cookbooks.com/archives/001536.html
http://enlightenedcooking.blogspot.com/2008/12/totally-awesome-whole-wheat-gingerbread.html


The rest of my adjustments come from:

http://www.epicurious.com/recipes/food/views/Gingerbread-Angels-350818
for the crystalized ginger and doubling up on ground ginger

http://www.cookitsimply.com/recipe-0010-073o41.html
for the allspice and combined heating/beating method

http://enlightenedcooking.blogspot.com/2008/12/totally-awesome-whole-wheat-gingerbread.html
for the cardamon

http://www.cooks.com/rec/view/0,174,155180-253192,00.html and
http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/
for the coriander

http://www.elise.com/recipes/archives/001633gingerbread_man_cookies.php
for the Royal icing recipe

http://www.veganchef.com/gingerbread.htm
for the Sucanat and vegan vanilla icing recipe idea


And just for fun, Gingerbread Through the Ages:
http://theoldfoodie.blogspot.com/2006/12/through-ages-with-gingerbread.html

(I love that my whole apartment smells like gingerbread... a sample from the most recent batch reveals a delightful flavour and crunch, though with slight softness in the middle, which could just be because they haven't cooled long enough)