Our catering services are sold out for Tuesday, August 16th.

Produced from Hard Red Winter Wheat, Shepherd’s Grain Low-Gluten Flour is a unique premium flour. Used as an “all purpose” flour, the flavor and forgiveness of the Low-Gluten Flour is great for most baked goods. But you can substitute all-purpose flour and still enjoy delicious and fantastic results!

You can make this cookie dough up to two days before rolling.

YIELD: 2 dozen cookies

INGREDIENTS

2 cups (10 ounces) Shepherd’s Grain Low-Gluten Flour
1/2 cup (2  ounces) whole wheat flour
1/2 teaspoon kosher salt
2 tablespoons plus 1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoons ground cloves
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1 cup unsalted butter, room temperature
3/4 cup lightly packed light brown sugar
2 tablespoons dark honey
4 tablespoons molasses
1/2 cup crystallized or candied ginger
2 teaspoons fresh ginger root (finely grated into purée with a Microplane zester)
Granulated or powdered sugar for sprinkling

LET’S MAKE COOKIES!

  1. Sift together both flours, the salt, and the spices into a bowl. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment on low speed, beat together the butter and sugar until fluffy. Add the honey and molasses and mix until fully incorporated.
  3. Add the dry ingredients to the butter mixture in three additions, mixing just to combine each addition. Mix in the candied and fresh ginger purée until just combined.
  4. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to two days before rolling.
  5. Preheat the oven to 325 degrees for a convection oven. (325 degrees would also work for a conventional oven; just be sure to turn the trays halfway through baking.) Line two baking sheets with parchment paper.
  6. Roll the dough on a lightly floured surface to 1/8 inch. Cut with the gingerbread person (or any other) cookie cutter.
  7. Bake until edges begin to brown slightly, 12 to 14 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes. Then transfer the cookies to racks to cool completely.
  8. Use your favorite royal icing recipe to decorate these cookies. Or simply sprinkle with granulated or powdered sugar.

 

 

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