Ginger Cocoa Spice Thins
Description
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical HandbookThese cookies are my version of Moravian spice cookies, but are made with fresh ginger as well as cocoa. If you roll them out paper-thin, they are very crisp and delicate, but you must be careful not to overcook them as they burn easily. Rolled out to about 1-inch thick, they can be slightly chewy. You can roll them between two 18-inch squares of heavy, unbleached canvas or sheets of plastic wrap. You will need a 2-inch cookie cutter, lightly greased, nonstick cookie sheets and a rolling pin.
Ingredients
¹/³ c. cocoa powder
1 t. cinnamon
½ t. allspice
1 t. baking soda
4 T. fresh minced ginger
¹/³ c. light brown sugar
¼ c. cocoa butter shortening or other organic vegetable shortening
½ c. mild honey or maple syrup
Methods/steps
Sift together the first 5 ingredients and set aside. Put the ginger and brown sugar in a food processor and process for 30 seconds. Add the cocoa butter shortening and process until smooth and creamy. With the motor running, pour in the honey and process until well blended. Scrape down the sides of the bowl and process again until well combined. Add the flour mixture and pulse until the dough begins to clump together. Scrape out the dough onto a sheet of plastic wrap. If the dough seems too wet, sprinkle a little flour over it and knead to a soft, malleable state. Wrap it tightly and allow it to sit at room temperature for a few hours or overnight.
Once the dough has rested, preheat the oven to 350°. Roll out the dough between sheets of plastic wrap or squares of canvas to 1-inch thickness or thinner. Cut out the cookies and place on cookie sheets about half an inch apart. Bake for 7 to 9 minutes.
Check the cookies during the last 2 minutes to make sure they do not burn. Allow the cookies to cool on the cookie sheets for no more than 1 minute, then remove to cooling racks. Store in airtight containers.
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