Ingredients:
1-¼ cups spelt flour
1 cup buckwheat flour
½ cup large-grained natural sugar like sucanot
¾ cup grapeseed oil
¼ cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ cup sugar such as sucanot for rolling
Directions:
In a large mixing bowl combine about half of the flours, sugar,
oil, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an
electric mixer on medium to high speed till combined.
Beat or stir in remaining flours.
Shape dough into 1 inch balls.
Roll balls in the sugar to coat. Place balls 2 inches apart
on an un-greased cookie sheet. These cookies will not spread, but will in the
shape of the balls.
Bake in a 375 F oven for 8-10 minutes till tops are
crackled. Cool cookies on cookie sheet for 1 minute.
Transfer cookies to a wire rack and let cool.
Modified from that classic at Better Homes and Gardens: http://www.food.com/recipe/gingersnaps-264001
