Memories of my Childhood – Ginger Cookies

As a child winter-time started for me when my mother bought ‘braune Kuchen’, ginger cookies. Thin, dark brown cookies, crispy and tasty. Then my mother would peel some apples and I had these together with the cookies as dinner. So delicious, so good!

For decades I didn’t eat them anymore, I never rarely bought them by my own. Maybe because I left Germany at a young age and forgot, maybe just because I didn’t trust they would be still the same when I would buy them at the supermarket. My mother got them at a special pastry shop. A few times I found them at IKEA, pepperkakor. They are very similar.


So a few days ago I thought why not to try a recipe for these great cookies? They last for a long time stored in a airtight container. And I was sure I still had a lot of Lebkuchen spices. That is a special mixture for ginger bread, I bought a lot the last years. I thought. I didn’t. No ginger bread spices! I asked a friend from Germany to send me some. I am still waiting.

And then I had an idea: as I anyway have to change the recipe to make it paleo, gluten-free and lactose-free then I could also change the spices. Very similar to the Lebkuchen spices are pumpkin pie spices. My solution!


The procedure is a longer one, the cookie dough has to rest at least for 12 hours in a cool place, I prepared the dough yesterday morning and let it chill outside (I don’t use a fridge if not in summer for ice cream).

This morning I prepared the cookies and watching them in the oven, slowly and lightly raising, I could smell my childhood. In my mind I was already sitting in the chair, eating a sliced and peeled apple, biting into a crunchy ginger cookie and reading the last Ken Follett Saga book.

The wonderful thing is that even paleo and without ginger bread spices they are perfect! They are a great snack, a dinner substitute, a nice present when vising friends and so great to offer with a cup of coffee, tea or hot chocolate. And even easy to prepare.

I hope you will enjoy them like me, even though they maybe don’t remind you anything now, one day maybe they will!


Ginger Snaps
Ginger Cookies
Print Recipe
Servings Prep Time
24 cookies 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
24 cookies 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Ginger Snaps
Ginger Cookies
Print Recipe
Servings Prep Time
24 cookies 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
24 cookies 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Ingredients
Servings: cookies
Instructions
  1. In a large bowl mix all the dry ingredients
  2. Add the ghee and the maple syrup and stir first with a wooden spoon. Then use the hands and form a ball.
  3. Transfer the cookie dough into a tupperware and leave the dough in the fridge or in a cool place over night.
  4. The next morning preheat the oven to 175°C/350°F.
  5. Take the cookie dough out of the container and roll out the dough. It should be around 3 mm/0.1 inches
  6. Cut the cookies with a cookie cutter of your choice or just a glass to have a round form. Put the cookies on a cookie sheet and bake for 15 minutes.
  7. Let them cool out and transfer the cookies into a airtight container.
Recipe Notes

You can store the cookies for a relative long time. They are hard but friable.

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