Buckwheat and Orange Zest Gingersnaps

Name: Buckwheat and Orange Zest Gingersnaps
Yield: makes approximately 40 cookies
Ingredients: 1 1/2 cups unsalted butter, at room temperature; 1 1/2 cups maple sugar (see page 69), or other dry sugar; 1 teaspoon vanilla extract; 1 egg; Zest of 1/2 orange; 2 tablespoons grated fresh ginger; 1/2 cup barley malt syrup; 1 1/2 cups white flour, plus more for rolling out dough; 1 1/2 cups buckwheat flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 1 teaspoon allspice; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg

December 14, 2011

Orange zest gives these crispy snaps a hint of citrus. Barley malt syrup (for more about this sweetener, see page 68) stands in for the traditional molasses, and tastes virtually identical. If the maple sugar is clumpy, break it up with your fingers before creaming it with the butter. To make gingerbread people, roll the dough to just over 1/4 inch thick and press in raisins or other toppings to decorate the cookies.

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