Monday, 14 December 2009

Rolled Spice Cookies

Another variation on the rolled cookie theme. This one takes the flavours of Lebkuchen, and it's probably my favourite version so far. As with the lemon cookies, you could omit the sugar if you want to ice them. I think these should keep quite well, but who knows? We certainly won't; they are disappearing very quickly.

36 to 48 cookies
1 1/2 hours prep time

Rolled Spice Cookies

Mix the Dry Ingredients:
3 cups soft whole wheat flour
1/4 cup sugar (optional)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon anise seed
6 to 8 pods of green cardamom
1/4 cup candied peel, finely minced
2 tablespoon preserved ginger, finely minced
the finely grated zest of 1 orange

Mix the flour, sugar, soda, salt, ginger, cinnamon and cloves in a mixing bowl. Toast the anise seed lightly in a dry skillet, and grind them finely, with the cardamom. Sift them into the bowl, discarding the papery husks of the cardamom. Mince the peel and the ginger, and add them to the bowl with the orange zest.

Continue:
1/3 cup mild vegetable oil
1/2 cup dark maple syrup
1/4 cup orange juice

Measure the oil and maple syrup into a glass measuring cup, and heat for a minute or so, until the maple syrup is very liquid. Mix with the orange juice, and stir into the dry ingredients.

Mix the dough well, and turn it out to knead for a minute or two. Roll the dough out to about 1/4" thick, or slightly less, on a floured surface or - better - on a sheet of parchment paper.

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Cut out shapes with cookie cutters, and place them on the trays. Bake for 13 to 16 minutes, until firm and just lightly browned. Re-roll the dough and cut out cookies until the dough is all used.

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