Parkallen Home Kitchen Double Chocolate Cookies

Another great recipe from Jacquie at Parkallen Home Kitchen

Whole Grain Double Chocolate Cookies

Photo courtesy Parkallen Home Kitchen

I see that Jacquie has chosen to use GFG Soft White Wheat flour. This is NOT white flour, a common question from our customers. Instead, it is an Entire Grain flour stone milled from Soft White Wheat as opposed to Hard Red Wheat.

http://parkallenhomekitchen.com/2015/01/25/whole-grain-double-chocolate-cookies/

Tip: An interesting thing that @gfgcindy does with our cookies at home is to add a little whole or ground flax to the batter. She insists on getting as much "health" into our food...and it actually tastes great!

Ruiskakut Cookies - Traditional Christmas Favorite

Ruiskakut Cookies

These cookies originated in Finland (one posting I found said they originate in the land of Karelia, which includes parts of Finland and Russia) and as far as I can tell they are a winter/Christmas treat. They are sometimes called Estonian Rye Cookies.

They are mainly made with a whole grain rye flour and are often served as appetizers with a cream cheese spread or fruit preserves. ""

The few recipes that I found were all pretty much the same. I took the simplest one and made it as "100 mile" as possible.

1 cup of softened butter

2/3 cup honey (the original recipe called for granulated sugar)

2 cups whole grain rye flour

1 cup soft wheat flour (Spelt Flour would be a great substitute)

3 tbsp water 

NOTE: I didn't add the water as my dough was still quite soft. Instead I added a touch more flour and let it firm up a bit in the fridge before rolling.

Beat the butter until smooth. Add honey and beat until fluffy. 

Add flours and mix until just combined.

Add water if needed to hold dough together OR knead in additional flour if dough is too soft to roll out. Wrap in plastic and chill if needed.

Roll dough about 1/8" thick. Use a 3" wide scalloped cutter and then a 1" round cutter to create a "wreath".

Pierce all over with a fork. Add red and green decorating sugar crystals if desired.

Bake at 350F for about 8 min. They can become over done quite quickly so check at 7 min.

They are a thin, crisp yet tender cookie with a wonderful earthy flavour from the whole grain flours and honey.

A definite worth while cookie to add to your Christmas traditions!

The above recipe was submitted to me by Deb Krause. She has a beautiful blog entitled Simple Pleasures Deb is also known as @DebTheLocavore on Twitter!

Oatey Flaxy Cookies

Here's a new recipe from Tesia for her Gold Forest Grains version of the classic Oatmeal Cookie!

Gold ForestGrains Oatmeal-Flax Cookies

Ingredients:

Dry Ingredients

• 1 cup GFG whole grain flour (I used Spelt, but Soft White would also work well)
• 1 ½ cups GFG Traditional Rolled Oats
• 2 Tbsp GFG Golden Flax
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 Tbsp cinnamon
• ½ tsp nutmeg

Wet Ingredients

• ½ cup honey (I used local honey from Hanneman Honey)
• ¼ cup healthy oil (canola, olive)
• ¼ cup applesauce
• 1 Tbsp molasses
• 1 egg (beat with 1 Tbsp water)
• 1 tsp vanilla

Yummy Additions

• 1/3 cup raisins
• 1/3 cup pecans (walnuts or almonds would work well, too)
• 1/3 cup semisweet chocolate chips (because, you know…)

Preparation:

1.  In a large bowl, mix all the dry ingredients together.

2.  In a medium, bowl, mix all the wet ingredients together. 

3.  Mix the wet ingredients into the dry ingredients.  Add the raisins, nuts, and other

     additions you like.  If the mixture is too wet, add a bit more flour (I wound up adding

     an extra 2 Tbsp of flour).  If it’s not binding well, you may want to add an egg white.

4.  COOL the mixture for 20 minutes in the fridge.

5.  Preheat the oven to 335 degrees Fahrenheit.

6.  Drop the mixture by teaspoonfuls onto your baking sheet (try lining the sheet with

     parchment paper for easy clean up).  Press down with a fork to ensure even baking.

7.  Bake for about 15-20 minutes or until golden brown on the bottom of the cookie (mine

     were baked nicely at 15 minutes).

8.  These freeze well, too!

Makes ~2 ½ dozen cookies