Rye Ginger Cookies, Ruispiparit in Finnish

A community recipe by AnLi

Not tested or verified by Nigella.com

Introduction

Ginger cookies baked with rye flour instead of wheat. For those who want "healthy" cookies. Taste lovely and are fab to serve along with cheese as well as coffee or tea. I made these for Christmas last year instead of the traditional ones.

Ingredients

Serves: 12

Metric Cups

150 grams butter
150 millilitres sugar
100 millilitres golden syrup (or molasses syrup)
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
2 eggs
550 millilitres rye flour
1½ teaspoons bicarbonate of soda

5⅓ ounces butter
5 fluid ounces sugar
4 fluid ounces golden syrup or light corn syrup (or molasses syrup)
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
2 eggs
19 fluid ounces rye flour
1½ teaspoons baking soda

Method

Rye Ginger Cookies, Ruispiparit in Finnish is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the butter, sugar and syrup in a saucepan, add the spices. Let cool, and then stir in the eggs and the flour (with bicarbonate mixed in). Cover with clingfilm and let rest in fridge overnight.

When ready to bake, roll out thinly on well floured surface with a rolling pin and use cookie cutters to cut out desired shapes.

Bake in 175 degrees centigrade for about 10 minutes.

Heat the butter, sugar and syrup in a saucepan, add the spices. Let cool, and then stir in the eggs and the flour (with bicarbonate mixed in). Cover with clingfilm and let rest in fridge overnight.

When ready to bake, roll out thinly on well floured surface with a rolling pin and use cookie cutters to cut out desired shapes.

Bake in 175 degrees centigrade for about 10 minutes.