Enjoy these delightful Triple Ginger Cookies! Vata dosha is pacified by foods that are sweet, sour, or salty. These sweet cookies are perfect companions for your tea and bath. Makes about four dozen. Mince the ginger finely, as if trying to turn it into a paste. Feel free to experiment with smoked sea salt and dark brown sugar for finishing touches. Additionally, using a spice grinder, grind the anise and sift for a fine powder, reserving the coarse powder for curries.
Grinding fresh spices is a secret technique in refined cooking that transforms your food into a delightful meal. The quality of salt makes a significant difference, so use large, flaked, smoked sea salt and dark brown sugar (demerara) to finish the cookies—feel free to experiment!
Triple Ginger Cookies
Ginger, lemon, and honey create an incredible combination in these cookies. Many recipes incorporate honey, which is excellent for health. However, in Ayurveda, cooking with honey is not advisable, as heat can turn honey acidic and diminish its essential health properties. Prolonged cooking with honey may become unhealthy for the digestive system. Instead, consider dipping your cookies in a little honey or drizzling honey on top. Additionally, Vata dosha is pacified by foods that are sweet, sour, or salty, making these sweet, warm cookies perfect companions for tea and a bath. Check out the recipe below!
Ingredients
- ½ cup large-grain sugar (such as turbinado)
- 2 cups gram flour (can be bought at any Asian store) or spelt, all-purpose, whole wheat, or gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon bicarbonate of soda
- 1 teaspoon star anise, finely ground
- 4 ½ teaspoons ground ginger
- ½ teaspoon fine-grain sea salt
- ½ cup unsalted coconut butter, at room temperature
- ¼ cup unsulfured molasses
- 2/3 cup fine-grain natural cane sugar, sifted
- 1 ½ tablespoons fresh ginger, peeled and grated
- 1 cup crystallized ginger, finely minced
- Zest of 2 lemons
Instructions
Preheat the oven to 175ºC or 350ºF. Line two baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl to set aside.
In a large bowl, whisk together the flour, baking soda, star anise, ground ginger, and salt.
Heat the coconut butter in a skillet until it is just barely melted. Stir in the molasses, natural cane sugar, and fresh ginger. The mixture should be warm but not hot; if it is comfortable to the touch, let it cool slightly. Then, add the bicarbonate of soda; the mixture will bubble up.
Now, with a gentle folding motion, whisk very gently
Pour the mixture over the flour mixture, and add the crystallized ginger (ensuring it is not too clumpy) and lemon zest.
Stir until just combined.
For bite-sized cookies, scoop out the dough in exact, level tablespoons and separate them into two portions before rolling each half tablespoon of dough into a ball.
Then, take a small handful of the large-grain sugar you set aside earlier and roll each dough ball between your palms to coat the outside generously. Place the balls a few inches apart on the prepared baking sheets. Bake for 7 to 10 minutes or until the cookies puff up, turn golden brown, fragrant, with tiny cracks.
Nutrition
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120 Calories
-
18g Carbohydrates
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5g Fat
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1g Fiber
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2g Protein
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150mg Sodium
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