Orange Buckwheat Gingersnaps - 9g Carbs, 0g Fiber, 4g Sugar
Recipe Source: Washington chef-restaurateur Barbara Black...
whose son is diabetic... VIA The Washington Post, February 2, 2011
These cookies are assertively spiced and not too sweet.
Barley malt syrup is available at health food stores and organic markets.
MAKE AHEAD: The cookies can be refrigerated in an airtight container
for 1 week or frozen for up to 1 month.
Makes: about 70 cookies
1 1/2 cups flour
1 1/2 cups buckwheat flour
2 tsp baking soda
1/2 tsp salt
1 Tbsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp freshly grated nutmeg
24 Tbsp (3 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
2 tsp vanilla extract
1 large egg
Finely grated zest of 1 orange (1 Tbsp)
2 or 3-inch piece peeled ginger root, grated (2 Tbsp)
1/2 cup barley malt syrup
Sift together the all-purpose and buckwheat flours, the baking soda,
salt, cinnamon, allspice, cloves and nutmeg on a piece of wax paper
or parchment paper.
Combine the butter and brown sugar in the bowl of a stand mixer or
hand-held mixer; beat on medium speed for a few minutes, until light
and fluffy. Reduce the speed to low; add the vanilla extract, egg,
zest and ginger; beat until well incorporated, then add the barley
malt syrup and beat until well combined.
Add the sifted dry ingredients in several additions to form a fairly
soft dough, stopping to scrape down the bowl as needed. Transfer to
plastic wrap and wrap tightly; refrigerate for at least 2 hours and
up to overnight.
Preheat the oven to 325 degrees. Line 2 or 3 baking sheets with
parchment paper.
Unwrap the cookie dough. Place 1-tablespoon scoops of dough, spaced
at least 2 inches apart, on the baking sheets. Bake one sheet at a
time for about 12 minutes, until the cookies are set but not browned
at the edges.
Let the cookies cool on the baking sheet for 5 minutes, then transfer
to a wire rack to cool completely. Repeat to use all of the dough.
Makes: about 70 cookies
Nutrition per Cookie:
80 Calories, 4g Fat, 3g Saturated Fat, 15mg Cholesterol, 55mg sodium,
9g Carbs, 0g Dietary Fiber, 4g Sugar, 1g Protein
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