teaspoons rhubarb jam (we used raw jam for this recipe, made with honey)
Serving Size: 1 (49) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 55 g28 %
Total Fat 6.2 g9 %
Saturated Fat 1.9 g9 %
Cholesterol 0 mg
Sodium 88.7 mg
Dietary Fiber 2.2 g8 %
Sugars 9.7 g38 %
Protein 3.7 g
Mix the three flours in a bowl, by hand, until incorporated. Add the ginger powder, baking powder and sea salt. Melt the coconut oil and honey (bain marie) and add them to the bowl, together with the water. Then mix the dough by hand until completely combined. Allow it to rest for 20 minutes.
After those 20 minutes, preheat the oven at 150C and line a baking tray with baking paper.
Roll out the dough on a slightly floured surface until relatively thin (about 1/3 cm) and cut out 16 shapes using a pastry cutter (we chose to make them round). Place 8 of them on the prepared baking tray and bake them in the oven for 4 minutes. Meanwhile, using a smaller shape of the same type, cut out the middle parts of the remaining 8 dough shapes.
Take out the baking tray and put the ‘fresh’ dough shapes on top of the semi-baked ones. Use a fork to ‘seal’ the outer margins of the cookies. Add 1.5 tsp of jam in middle of each cookie and bake them again for 9 minutes, swapping the tray halfway through to ensure even baking.
Once ready, remove the cookies from the oven and allow them to cool on a rack.
With the leftover dough you can make a second type of cookies.
Knead the dough again, until combined, roll it out and use the smaller pastry cutter to cut out shapes. Place them on the same baking tray you used for the jam cookies, grate some raw walnuts on top and bake them for 9 minutes, swapping the tray halfway through.
These cookies are not very sweet, but they’re very flavorsome, nutty and crunchy!
Make sure to adjust the quantity of honey (maple syrup) to taste if you like your cookies very sweet.