here. (And not all the cookies came out this heart-y. Some of them were more on the blobby side after cooking and spreading out.)
- 1/4 C. honey
- 2 T. Okinawan black sugar (or sugar of your choice)
- 2 T. butter (or coconut oil)
- 1/4 t. vanilla extract
- 1 C. almond flour
- 1/8 C. katakuriko (potato starch) or 1/4 C. arrowroot powder
- 1 T. coconut flour
- 2 t. ground ginger
- 1/4 t. cinnamon
- 1/4 t. nutmeg
- 1/2 t. baking soda
Preheat your oven to 350 F /170 C. To make a caramel-y/molasses-y syrup, you heat up your honey till bubbly on the stove, then a few minutes later whisk in the sugar, butter, and vanilla. It'll be on the brown side. Turn it off and set aside for a minute.
Put all the rest of the ingredients in a food processor and whiz for a minute or so. Add in the liquid from your pan and blitz again till it gels together. Take it out, plop it into a bowl and form into one giant sticky ball with your hands.
Slap it between two pieces of parchment paper, roll it out (not too thinly), and cut into desired shapes. Continue till you've used up all your gingery dough, and bake the cookies on parchment paper for about 6-7 minutes.
Cool 'em off on a wire rack. If you want to add a little pizazz, grab one of your Valentine 72% bitter chocolate bars, melt, and dip. Slide into the fridge for some chill-out time, and your cookies will be even crispier.
Chocolate and ginger. LOVEly together.
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