These little ginger cookies are perfect for Valentine’s Day, or whenever you’re feeling the love—and they can be dressed up or down depending on the occasion. A cousin of gingerbread but without the brown sugar, molasses, eggs and butter.
These cookies are akin to denser tea biscuits. They remind me of thicker graham crackers, and similarly, are not overly sweet or moist. They are nice with a cup of tea when you're not in the mood for a big chocolate chip or oatmeal-raisin cookie. Enjoy!Print
Above: The cookies without jam, dusted with a little oat flour (use a sifter to get an even dusting). Traditionally this would be powdered sugar, but I do not use any refined sugars in my recipes, so a little sweet oat flour is an option for a more festive look. (A dusting of grated nuts or seeds, using a rotary cheese grater, may also provide a similar effect.)
Above: This lighter-colored cookie dough is related to gingerbread, but it does not include molasses, brown sugar, eggs or butter, all of which I don't use in my recipes but contribute to the darker color of traditional gingerbread cookies.
Above: To add a jam heart in the middle of the unbaked cookies, slightly press your smaller heart cutter into the larger cookie, and then spoon ¼ to ½ teaspoon of jam into the space and spread it out evenly with the back of the measuring spoon or your finger.
Above: The finished cookies: plain, dusted, and with jam. There is not a lot of fat in this recipe, so the cookies are on the more biscuit-y side; but if you want them to be more crisp, just roll them thinner and keep an eye on the oven so they don't over-brown.