Gingersnaps

These cookies taste like autumn: spicy, brown, and full of molasses flavour.  If you didn't know autumn tasted like that, well, now you do.  I'm not sure why I'm thinking about autumn food in July but it probably has something to do with our not-so-summery weather!

• 2 1/4 cups plain flour [wholemeal spelt]
• 1 tsp bicarbonate of soda
• 1-2 tsp ground ginger
• 2-3 tsp cinnamon
• 1/2 tsp ground cloves
• 2 tsp mixed spice

Stir together well.  In a separate bowl, beat together:

• 3/4 cup (6 oz) melted butter
• 1/4 cup blackstrap molasses
• 1 egg
• 1 cup dark muscovado or dark brown sugar

Stir both together well and refrigerate mixture for an hour or so until cold enough to roll into 1" balls, roll in raw sugar [optional], and place on a baking sheet covered in baking paper.  Bake 190C/375F/gas mark 5 for 8-12 minutes. 

I usually reduce the sugar in these to 3/4 cup.  Often I use a combination of half wholemeal spelt flour and half brown rice flour; these are crumblier but just as tasty.