Soft brown sugar 200g
Stem ginger (I chose crystallised stem ginger) 3 to 4 bites
Desiccated coconut 50g
Spelt flour 200g
Ground ginger 2 tsp
All spice 1/2 tsp
Bicarbonate of soda 1 tsp
A handful of raisins
In a food processor ( why not indulge when you can?), beat the diced butter and the brown sugar until smooth. Then beat in the egg until evenly mixed. Chop the crystallised stem ginger into slivers and stir in with the coconut. Sift together the flour, ground ginger, allspice and cinnamon. Stir into the mix on low speed if you can, then fold in the raisins.
With a spoon, divide the dough into walnut size balls and put on a tray lined with baking paper. Leave a good space around each ball so they won’t run into each other. Put the tray in the fridge for a bit. I find this is the best tip to get perfectly shaped round cookies that don’t invade each other’s space!
Preheat the oven to 170°C and bake for 15 min. Leave to cool onto a wire rack, then transfer into you favourite biscuit box and call your best friend over for a coffee!
Health notes: the point of homemade cookies is that most shop-bought ones sadly include hydrogenated fat or palm oil. Both coat the inside of your arteries and are pretty bad news. So why don’t manufacturers have the obligation to disclose their use on the label?! More on this soon…