Gingerbread Cookies

2 cups whole wheat flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmegs
1/2 cup palm sugar
110g/4 oz unsalted butter

1 egg, beaten
4 tablespoons unsulphured molasses

Yields 20-30 cookies (depending on size)
Sift together flour with baking soda and spices. Stir in the sugar. Cut butter into small pieces. With your fingers, rub butter into the flour mixture until it resembles a coarse meal.
In a small bowl, lightly beat the egg. Add the molasses and stir until combined.
Combine wet and dry ingredients and knead until well combined. The result should be a rather firm dough. Form a disc out of the dough and wrap tightly in cling film. Keep refrigerated for at least an hour.

Preheat oven to 175C/350F. Line large baking sheet with parchment paper.
Take the dough from the fridge and let it soften at room temperature. Once it's soft enough to roll, remove cling film.
On a lightly floured surface roll out the dough until its about 1/4 inch/5mm thick. Cut cookies with your favorite cookie cutters and place on prepared baking sheet. Bake for about 10 minutes, or until golden. Let cool completely on wire rack, before decorating with your favorite icing.

© Anja's Food 4 Thought. Recipe from