It's just one of those memorable things... GINGER COOKIES, dipped in coffee - then the bite/catch action (SIGH) and all is well again. However, when looking at those traditional ginger cookie recipes, one could seriously classify them as tiny wolves in sheep's clothing. They are sugar bombs with a crazy high bliss point. You simply CAN'T. STOP. AFTER. ONE.
With this version I have attempted to redeem these little Mammas to the point where they harden enough to cause injury when thrown at a moving object, however without inducing a host of inflammatory insults to the eater, aka, YOU.
2 cups Almond flour or Banting Basics Sunflower flour
2 Tbsp Coconut flour
6 Tbsp Erythritol (yields a harder cookie than xylitol)
3/4 tsp Bicarbonate of soda
1/4 tsp cream of tartar (omit this if using sunflower flour)
1Tbsp ground Ginger
A pinch of salt
2 Eggs (Medium - Large size)
1 Tbsp Honey (Optional)
(I have no affiliations - Banting Basics Sunflower flour is simply the brand that yielded this particular result.)
If you are going to attempt to grind your own sunflower flour, I would suggest you try the following adjustments:
Add 2 more Tbsp Coconut flour
Reduce butter to 50g
Start by using one egg only
Add a squeeze of lemon juice (To keep from turning green)
Add 1 Tbsp vanilla (To add a sweeter taste to the sunflower flour)
Preheat the oven to 180* Celsius.
In a small saucepan on medium heat, melt the butter, erythritol, vanilla and honey (if using). Turn the heat to medium high and allow the sauce to bubble and thicken while whisking gently for a minute or two. Remove from heat and allow to cool slightly.
In a mixing bowl, add all the dry ingredients and mix well to incorporate.
Pour the slightly cooled butter syrup into the dry ingredients and incorporate well using either a mixer or a food processor. Add the eggs one by one and mix until the dough comes together nicely with a slight elasticity.
Prepare a baking paper lined baking sheet and roll gum ball sized balls and space evenly to allow to be pressed down with a fork criss-cross.
Bake for 12 - 15 minutes.
Allow to cool and harden.
Store in an airtight container for up to a week.
Yields 36 - 40 cookies.
Variation 1: Who's Who in the Zoo
Ginger Cookie Milk Tart, Anyone?
Milk Tart Crust Variation
Cheats Milk Tart Filling:
1 cup cream/coconut cream or milk
1 cup milk/coconut cream or milk
2 - 3 Tbsp Xylitol/erythritol (to taste)
Pinch of salt
1 1/2 tsp vanilla extract
1 Tbsp Gelatin bloomed in 3 Tbsp cold water
Ground cinnamon for sprinkling
2 Tbsp Butter
In a saucepan on low to medium heat, whisk the cream, milk, 2 Tbsp of the sweetener of your choice, eggs, salt and vanilla. Stir for about 5 - 6 minutes or until the milk mixture thickens slightly to form a custard. Rather take things nice and slow on this step to avoid ending up with scrambled eggs.
Remove from the heat and whisk in the gelatine until fully incorporated followed by the butter until you have a glossy, slightly runny texture
Pour into your preferred crust and top with a dusting of cinnamon and a sprinkling of sweetener of choice.
Allow to cool slightly for a few minutes and then pop into the refrigerator for about two hours.
Alternatively, use my milk tart recipe from book 1 for a more traditional baked milk tart.