Ginger-Spice Crackle Cookies

These cookies are something of a combination of pfefferneuse cookies and ginger crackle cookies. They were going to be simply ginger crackles, but we didn’t have enough molasses (hence the honey in the recipe). Since the recipe was already going to be different, D. added more spices than called for, using the delicious Vietnamese Cinnamon our friends A & K gave us for Christmas (“true” cinnamon, rather than cassia – flavorful instead of just hot), and adding in some anise oil (also from A & K) just because.

These could probably have benefitted from some fresh and/or candied ginger, as well as the powdered. They are complex in flavor, and chewy (because of the honey). They’re also perhaps a tiny bit too sweet (also because of the honey). Also (note to self), “grease-proof paper” is not the same thing as “parchment paper” – if you use grease-proof paper, be sure to spray some non-stick cooking spray before putting down the cookies, as otherwise you’ll be fighting to get them to release.

One other thing to note: baking these on a cookie sheet gives them less lift and less “crackle,” plus turns the bottoms a bit too dark. If you have a silicone baking sheet, do use it. We’ve found it’s easiest to use parchment paper (so you can roll everything out all at once) and to slide that onto the baking sheet, leaving the baking sheet in the oven directly on the rack.

• 1 1/2 Cups margarine
• 2 Cups granulated sugar
• 2 Tbsp flaxseed, ground
• 2 Tbsp water
• 1/2 Cup molasses
• 1/2 Cup honey
• 5 Cups flour
• 4 tsp baking powder
• 1 tsp salt
• 4 tsp ground ginger
• 4 allspice berries, ground (grind with the flaxseeds)
• 4 tsp Vietnamese cinnamon (or 3 tsp “regular” cinnamon)
• 4 drops anise oil
• dash nutmeg
• Granulated sugar for rolling

1. Cream sugar and margarine
2. Mix in water, flaxseed, spices, salt, molasses, and honey
3. Mix in flour and baking powder
4. Shape into a round and divide into 8 pieces
5. Shape each piece into a round and divide into 8 pieces again
6. Shape each piece into a round and roll in granulated sugar – do not flatten
7. Bake on silicone baking sheet at 350°F / 165°C for 12-14 minutes
8. Let cool thoroughly before eating

We didn’t do so much in the way of baking this year, still having not quite settled into the kitchen. This is an effort to truly inhabit the kitchen for something other than simply sustenance.

-D & T