Ingredients
Units
- 1 whole nutmeg
- 3 cloves
- 4 black peppercorns
- 1 vanilla bean, chopped in bits
- 1 cinnamon stick (or more if you like)
- a pinch of cardamom seeds
- 40g roasted almonds, unsalted (can leave out - just add 40g more flour mix)
- 170g Rapadura or coconut sugar
- zest of 1 or 2 oranges (preferably organic)
- 1 inch of fresh ginger (peeled and cut in quarters)
- 560g Gluten Free Flour Mix
- 1 1/2 tsp xanthum gum (or 2 Tbspns ground chia seeds)
- 2 tsp ground ginger powder (if you like it really gingery!)
- 3/4 tsp fine sea salt
- 1 tsp baking soda
- 230g unsalted butter or ghee or coconut oil
- 220g molasses
- 1 large egg
Instructions
- Grind the dry, whole spices and roasted almonds first, on speed 9 for 1 minute, until finely ground.
- Add Rapadura or coconut sugar, zest of 1 or 2 oranges, fresh ginger and grind on speed 9, scraping down now and then until everything is finely ground.
- Add Gluten Free Flour Mix, xanthum gum, ginger powder, sea salt, baking soda and mix on speed 6 for 15 seconds using spatula to help combine mixture. Pour mixture into a bowl and set aside.
- Place unsalted butter, molasses, egg in Thermomix bowl and mix on speed 5-6 for 10 seconds.
- Scrape down sides, then with blades still running on speed 5, slowly add dry mixture through the hole in the lid, mixing until well combined. Towards the end you’ll need to use the spatula to help it along.
- Divide the dough into four pieces, wrapping each one in a piece of plastic wrap, flatten to a disc shape, and refrigerate. Leave them in the fridge for a few hours, or up to three days – this makes the flavours stronger.
- Now for the tricky bit: cutting out the cookies and getting them onto the baking trays without mangling them! I found the easiest way to do this is to roll out one disc of well-chilled dough on a silicon mat, with a piece of baking paper on top of the dough so it doesn’t stick to the rolling pin. Roll it to about 5mm thick, or thicker if you like thick cookies.
- Bake the cookies in a pre-heated 180 degree oven, until the centres are firm to the touch. Be careful not to burn them – if they’re thin they cook in 10 minutes or less. Cool on racks before icing.