Sunday, December 8, 2013

Gingerbread Cookies

Used Post Punk Kitchen recipe as the base. For the two cups of whole
wheat pastry flour subbed in 1/2 cup buckwheat, 1/2 cup stone ground
whole wheat, and 1 cup whole wheat bread flour (because that is what I
had). Used cut dried apricots, cranberries, and raisins to give them a
little personality. Skipped the icing. I made a few plain ones that
are great with a little peanut butter spread on top. Pretty crumbly
and sticky dough but I worked in small batches on a floured counter
and did fine. I used the stone ground flour on my working surface
which resulted in the flecks you see. Next time I will work with a
finer flour on the work surface.

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