This week was wood fire week once again. I got back earlier today and I am running high on simple sugars and empty carbohydrates so that means it’s time for a new recipe!
One of my favorite parts of the wood fire–in which all the pottery students load up a giant kiln and spend three days and two nights stoking it with wood–is the food. We set up a big ol’ table and everybody brings food. Most said food is baked goods and bread of some sort or another, which I am 100% down with. You never have to stop eating… ever. It’s great.
For my contribution, I brought a bag of oranges (because sometimes you just feel like you’re going to die of scurvy if you don’t have an orange) and gingerbread cookies. These cookies are my favorite cookies because, well, other than they’re moist, spicy and just all around delicious, they are not terribly high in sugar or oil content. There’s a reason they’re called gingerbread. It’s mostly flour and different spices.
So when I need to bring a dessert somewhere, these cookies are what I normally go with.
Once again, many thanks to my roommate’s mother for the recipe. I didn’t change a single thing from the original.
- --3/4 cup dark molasses
- --1/2 cup packed brown sugar
- --1/3 cup cold water
- --1/6 cup butter
- --3 cups white flour
- --1/2 cup whole wheat flour
- --1 tsp baking soda
- --1/2 tsp salt
- --1/2 tsp ground allspice
- --1 tsp ground ginger
- --1/2 tsp ground cloves
- --1/2 tsp ground cinnamon
- Mix together molasses, sugar, butter and water.
- Add the baking soda and the spices.
- Add about one cup of flour at a time until you've added all the flour. Resulting dough should be fairly sticky.
- Form dough into pancakes about a 1/2 inch thick and 2 or 3 inches in diameter and place on a greased cookie sheet. If dough sticks to your fingers, grease them with some butter.
- Bake at 350 degrees for about 10 minutes, or until fully cooked (slice one in half to check) and slightly browner on the edges.