crystallized ginger cookies

Buckwheat is the perfect gluten free flour for a dark, moist ginger molasses style cookie, imparting a soft texture with intense gingery taste, the requisite crackles plus they stay soft for over a week.  These cookies are both vegan and gluten free.  

1/2 cup vegetable shortening such as coconut or palm

 ¼ cup                        canola oil

 ¾ cup                         brown sugar, packed

 ¾ cup                        cane sugar

 ½ cup                         molasses

 3 cups                       buckwheat flour

 1 ½ Tablespoon        tapioca flour

 1 ½ teaspoon             baking soda

 1 teaspoon                 ground ginger

 1 teaspoon                 ground cinnamon

 ¼ teaspoon               ground cloves or allspice

 Pinch                          black pepper

 ½ teaspoon               salt

 2/3 cup                      crystallized ginger, chopped fine

 5 Tablespoons           water

 extra sugar, for rolling dough balls prior to baking

 Turn on the oven to 350 degrees.  You will need two cookie sheets; I line mine with parchment or a silpat for easier cleanup.

 Using handheld beaters or a stand mixer, cream the shortening, oil, and the two sugars.  When fully blended, stop, add the molasses and continue creaming till fully combined.

 In a separate bowl, combine the buckwheat flour, tapioca, baking soda, spices, pepper and salt.  Add to the creamed mixture and blend completely.  The mixture will appear somewhat dry.  Toss in the crystallized ginger and the water and blend slowly, just until combined.  The dough will pull together a bit more.

 Scoop the dough by the heaping tablespoonful, roll into balls and roll in the extra sugar.  Place on the cookie sheets and flatten slightly with the palm of your hand.  Bake for about 10-12 minutes, depending on size.

 Makes about 2-3 dozen.  Cookies will keep in a glass cookie jar or a cookie tin for up to 10 days.