Hazelnut & Ginger Cookies
This recipe showed up in my feeds for The Curious Baker, and I instantly wanted to try it. But of course I can’t find hazelnut meal, millet flour, or buckwheat flour down here, so there were some substitutions. And since we’ve moved, for some reason I haven’t purchased fresh ginger root, which is something I always had on hand before.
The end result is that the cookies were nowhere near as gorgeous as The Curious Baker’s (please, check out the recipe, they look spectacular). But, they’re delicious. And they have molasses! Yes, I found some in a health food store and was thrilled.
I substituted crushed mixed seeds for the hazelnut meal, which of course gives a whole new flavor, but it’s what I had on hand. I also substituted rice flour for millet and buckwheat. And vegetable oil for butter.
Also, and I’m not sure whether it was because of all the substitutions or what, but I ended up having to double the flour to get any consistency out of the batter. Keep this in mind if you use rice flour and not the original recipe (which I recommend, providing you do dairy and can find millet and buckwheat flour where you live).
When I was preparing all this, I was trying not to make noise because The Offical Taste Tester was taking a nap, so I didn’t roll the cookies in chopped hazelnuts. I used a mix of amaranth and sesame seeds, and pressed three hazelnuts into the top of each cookie.
So, they look quite a bit different from the originals, but are still delicious. They were also larger, and took almost 15 minutes to bake, rather than the recommended 7-10. I got 12 large cookies out of this adjusted recipe.
Thanks to The Curious Baker!