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
- Wild Ginger Cookies with Chokecherry Jelly
- Place butter and sugar in a mixing bowl of a stand-mixer, whip until fluffy.
- Add maple syrup or molasses and wild ginger simple syrup. Mix to combine,
- Add egg and mix until well incorporated.
- Add flour, baking soda and salt. Mix until just combined.
- Place in fridge to set for approximately 2 hours, or overnight.
- Preheat oven to 350 degrees and line a baking tray with parchment paper.
- Place sugar in a bowl. Roll dough into small balls and dip in sugar.
- Place on baking tray leaving 3 inches between cookies and place in oven.
- Bake for approximately 8-10 minutes, rotating tray half-way through baking.
- Place on a cooling rack and using your finger make a small indent in the centre of the cookie.
- Fill with Chokecherry Jelly and set aside to set.
Wild Ginger Simple Syrup
- Bring sugar and water to a boil and remove from heat.
- Place wild ginger in simple syrup, steep for a minimum of 20 minutes to infuse ginger flavour.