These cookies are a local and wild variation on the traditional thumbprint & gingersnap cookie celebrating the sweet and spicy flavour of wild ginger.

Ingredients:

  • Wild Ginger Cookies with Chokecherry Jelly
  • 3/4 cup unsalted butter, room temperature
  • 1 cup organic brown sugar
  • 1 tbsp maple syrup or molasses
  • 3 tbsp wild ginger simple syrup, room temperature
  • 1 large free-range chicken egg, room temperature
  • 2 1/4 cup pastry flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup organic sugar for dipping cookies
  • Chokecherry Jelly (or an Ontario fruit jelly of your choice)

Wild Ginger Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 3 pieces wild ginger root, washed well

Directions

  1. Wild Ginger Cookies with Chokecherry Jelly
  2. Place butter and sugar in a mixing bowl of a stand-mixer, whip until fluffy.
  3. Add maple syrup or molasses and wild ginger simple syrup. Mix to combine,
  4. Add egg and mix until well incorporated.
  5. Add flour, baking soda and salt. Mix until just combined.
  6. Place in fridge to set for approximately 2 hours, or overnight.
  7. Preheat oven to 350 degrees and line a baking tray with parchment paper.
  8. Place sugar in a bowl. Roll dough into small balls and dip in sugar.
  9. Place on baking tray leaving 3 inches between cookies and place in oven.
  10. Bake for approximately 8-10 minutes, rotating tray half-way through baking.
  11. Place on a cooling rack and using your finger make a small indent in the centre of the cookie.
  12. Fill with Chokecherry Jelly and set aside to set.

Wild Ginger Simple Syrup

  1. Bring sugar and water to a boil and remove from heat.
  2. Place wild ginger in simple syrup, steep for a minimum of 20 minutes to infuse ginger flavour.