Jack Berry

Emmer Flour Ginger Cookies

Emmer Flour Ginger Cookies

This recipe uses Jack Berry™ Emmer Flour 1850 from the Baker’s Choice range.  This flour is high in protein and rich in fibre. These cookies are easy to make and the result is a deliciously tasty treat.


3 cups of Emmer Flour

1 tsp baking powder

3 tsps powdered ginger

2 tsps powdered cinnamon

125g butter

¾ cup light brown sugar

¼ cup caster sugar or honey/maple syrup

1 large egg


Place sieved flour, baking powder, ginger and cinnamon in to a large bowl and mix well.

Put butter and sugars in to a saucepan and heat until the butter melts and the sugars dissolve. 

Add the beaten egg to flour mixture and then add the melted butter mixture and stir until all the ingredients are fully combined.

Divide the dough into 2 or 3 balls and wrap in cling film and place in the fridge to cool down for at least 30 minutes

Preheat the oven to 180°C/350°F/Gas Mark 4 and grease 2/3 baking trays or line them with parchment.

Roll out the dough on a lightly floured surface until approx 5mm thick.

If the dough feels too dry add water to your hands and knead it through until you get the right texture to roll out properly.

Cut out the dough and place the cookies carefully onto trays leaving about a 2cm gap in between each cookie.

Bake for 12-15mins, then remove from the tray and place on a wire rack to cool down fully.

The cookies can be left plain or you can decorate with icing or melted chocolate.

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