Ease of Preparation: Moderate
Preparation Time: 15 min
Cook Time: 15 min
Servings: Makes about 3 dozen
Recipe By: Leslie Cerier
From: Going Wild in the Kitchen
Used with permission of Square One Publishers
Other Kid Friendly
Other Kid Friendly
Honey Ginger Cookies
Honey and teff have starring roles in these gingery treats.
Ingredients
3 cups teff flour
2/3 cup canola oil
2/3 cup honey
2 tablespoons grated fresh ginger
1 tablespoon baking powder
1 tablespoon arrowroot powder
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon sea salt
2/3 cup canola oil
2/3 cup honey
2 tablespoons grated fresh ginger
1 tablespoon baking powder
1 tablespoon arrowroot powder
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon sea salt
Directions
Preheat oven to 375 degrees. Lightly oil a cookie sheet and set aside.
Place all the ingredients in a large mixing bowl. (If the grated ginger is too fibrous, gather it in your hands, squeeze the juice into bowl, and discard the fibers.) Stir to form a moist dough.
Knead the dough, then shape into walnut-sized balls. Place on the cookie sheet about 3/4-inch apart. Flatten gently with a fork.
Bake 15 minutes, or until they lose their shine. Remove from the oven, and cool at least 10 minutes before serving.
Place all the ingredients in a large mixing bowl. (If the grated ginger is too fibrous, gather it in your hands, squeeze the juice into bowl, and discard the fibers.) Stir to form a moist dough.
Knead the dough, then shape into walnut-sized balls. Place on the cookie sheet about 3/4-inch apart. Flatten gently with a fork.
Bake 15 minutes, or until they lose their shine. Remove from the oven, and cool at least 10 minutes before serving.
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