Molasses-Rye Snaps

Molasses-Rye Snaps (Adapted from KAF Whole Grain Baking)

1 cup whole spelt flour, divided
2/3 cup rye flour
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 cup diced crystallized ginger
8 tablespoons unsalted butter, softened
3/4 cup packed dark brown sugar
2 tablespoons molasses
1 large egg

In a medium bowl, whisk together 1/2 cup spelt flour, rye flour, ginger, cinnamon, baking soda, salt and allspice.

In a food processor, add 1/2 cup spelt flour and crystallized ginger - process until ginger is finely ground. Whisk into the dry ingredients.

In a large mixing bowl, cream together butter and sugar. Mix in the molasses and egg, scraping the sides if necessary. At this point, it may look curdled - this is fine, so there is no need to panic.

Add the dry ingredients to the cream butter mixture and mix until combined. Cover and refrigerate overnight.

Preheat oven to 350

Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until they are a dark golden brown color - about 14 to 16 minutes, rotating the pan halfway through. The shorter amount will yield a cookie that is fairly crisp and still quite chewy, the full time will result with the cookie being very crisp with a moderate chew. Remove and let cook on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Makes 46 cookies.

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