John Myers
Ingredients for 1 servings:
- 225 g spelt flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- 2 tbsp, heaped cocoa
- 1 ½ tbsp, heaped ginger powder
- n. B. vanilla pulp
- 150 g cane sugar
- 50 g chocolate chips
- 75 g candied ginger
- 75 g date(s), dried
- 170 g butter, melted
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
suitable as a baking mix in a gift jar, for a baking tray, makes approx. 12 cookies
To make the cake mix, mix the flour with baking powder, baking soda, vanilla seeds, and salt as the first layer and pour it into the jar. Gently press it down with a spoon or pestle. For the second layer, add the ginger powder and cocoa powder. Sprinkle the brown sugar on top and press it down firmly. Chop the candied ginger and dates into small pieces and layer the chocolate, ginger, and dates one after the other in the jar, gently pressing each one down. To bake, add 170g of melted butter to the cake mix. To bake straight away, mix the flour with the baking powder and baking soda. Mix in the salt, cocoa powder, ginger powder, and vanilla seeds. Then chop the candied ginger and dates into small pieces and add them to the jar with the brown sugar and chocolate chips. Stir in the melted butter and knead everything into a dough. Wrap in cling film and chill in the refrigerator for half an hour to make it less sticky. Shape the dough into about 12 small balls and press them into cookies on a baking sheet. Bake in a preheated oven at approximately 180 degrees Celsius for 10 minutes. They won’t look cooked at first, but will firm up when removed from the oven.
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