Thursday, September 5, 2013

Beespeaker Back to School Ginger Flax Cookies

A few people I know right now are suffering from nausea. One pharmacist consulted recommended ginger tea, ginger ale and ginger cookies, so I am on the case. These cookies are based on a recipe from a food cart cookbook called The Sugar Cube by Kir Jensen. I have added ground flax seeds to the recipe and copied our friend Dave's idea of coating the cookies in sesame seeds. They are great washed down with a fresh blackberry smoothie.

Now red and or blue flax is often added to wildflower mixes for bees and birds. The birds love the seeds and the bees will gather some nectar and pollen from the flax flowers. This year I grew a bit of textile flax which is taller and has multiple flower heads on one stem. I'll save the seeds and see if I can get a better germination rate next summer. Flax is mostly wind pollinated and bee visits help set the seeds of textile flax, but not oil flax. I am also interested in growing a patch of perennial flax next year. Please check out the fascinating Urban Weaver's Flax to Linen project here.
Madame Beespeaker's Back to School Ginger Flax Cookies

Makes three dozen cookies

3 cups unbleached AP flour
3/4 c freshly ground flax seed
2 tsp. baking soda
1/2 tsp salt
1 tsp. cinnamon
1/4 tsp grated nutmeg
1 1/2 c butter
1 1/2 cups granulated sugar
1/2 c blackstrap molasses
1 tbs freshly grated ginger
1/4 cup pieces candied ginger.

secret coating:
1/4 cup flax seeds
1/4 cup sesame seeds

I make these in the food processor. Start by creaming the butter and sugar, then add fresh ginger and molasses and process until evenly combined. Mix all the dry ingredients and add in stages just until mixed well.

Chill for a few hours or overnight.

Preheat oven to 350 degrees C.

Mix sesame and flax seeds in a small bowl. Cut candied ginger into 1/4 inch strips. Use a small ice cream scoop to scoop out a ball of dough and roll in the seeds before placing on cookie sheet and lightly press a slice of candied ginger on top.

Bake 10-12 minutes until they smell done. Don't overbake.

Cool and eat with a blackberry smoothie. (Make the smoothie with fresh blackberries, yogurt and coconut water.)

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