The Lovell Table

One of my favorite ways to update classic recipes is to switch out basic ingredients with something a little bit different. Buckwheat flour typically has a denser, earthier taste which I felt would lend itself perfectly to gingerbread- spoiler it does! These Buckwheat Gingerbread Cookies also involve the use of grated fresh ginger- which really packs a punch!

They still taste like the gingerbread cookies you know and love- with a bit of a twist!

Ingredients

• 1 cup all purpose flour
• 3/4 cup buckwheat flour
• Pinch of salt
• Pinch of ground cloves
• 2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 6 tablespoons butter (at room temperature)
• 1/3 cup brown sugar
• 1/3 cup molasses (use Grandma’s molasses)
• 1 egg yolk
• 1 inch fresh ginger (peeled)
• 1-3 tablespoons whole milk
• 1 cup powdered sugar

Method

1. Heat oven to 375 degrees
2. Combine dry ingredients (all purpose flour, buckwheat flour, salt, ground cloves, 1 teaspoon cinnamon, ground ginger, baking soda) in a bowl with a whisk and then set aside
3. Place brown sugar in a small bowl and grate the fresh ginger over the top
4. Use your fingers to rub the ginger into the sugar
5. In a stand mixer fitted with a paddle attachment cream together the butter and ginger brown sugar
6. Once combined, mix in the molasses and then the egg yolk
7. Finally, slowly add in the dry ingredients until the dough has formed
8. Heavily flour your work surface and place the dough on top, pat into a rectangle and then roll out to 1/4 inch thickness
9. Use cookie cutters of your choice to cut out the cookies (I prefer using stamp cookie cutters)
10. Place on sheet pans with two inches of space between and refrigerate for at least 10 minutes (you may have to do this in batches)
11. Bake for 8-9 minutes
12. Let cool for 5-10 minutes on pan and then place on wire rack to cool completely
13. Once the cookies have cooled make the glaze by whisking the milk with the powdered sugar and remaining cinnamon, start with 1 tablespoon of milk and then add more to achieve your desired consistency
14. Use a pastry brush to brush the glaze on the cookies or dip each cookie in the glaze
15. Let the glaze set before serving