The nice people at Hodgson Mill sent me a box with an assortment of their products including a bag of white whole wheat flour that they asked me to use in a recipe of my choice. I admit it-I’m not as comfortable baking with whole grains, but I took the plunge this week and baked a batch of cookies. Just for fun I subbed the healthier whole grain into a recipe that I traditionally make using all-purpose flour. I wanted my cookies to have a rich whole grain ginger spiced flavor, so I used 100% white whole wheat flour but feel free to substitute half all-purpose flour for a more traditional softer spiced ginger cookie. A little experimentation in baking is fun so mixing it up with different flours should be a good thing. I suppose the best way to start using flours that are new to you is to play it safe going with half all-purpose and half white whole wheat in a recipe then see how you like your results and go from there.
I had no idea that white whole wheat flour comes from a lighter tan colored wheat kernel that is actually a milder, sweeter tasting flour than red wheat. I also didn’t have a clue that there is both a red and a white wheat. I thought white whole wheat was made with a small amount whole wheat flour mixed in to white all-purpose flour to make it healthier. I straightened myself out after doing a little research (reading the back of the bag of the white whole wheat flour). I now also know that white whole wheat can be substituted for both all-purpose flour or whole wheat flour in your baking, I’m sure everyone else already knows this and that I’m one of the last ‘old-school-all-purpose-flour-bakers’ to figure it out.
Anyway, I made these whole grain cookies before I did my research and I think they turned out good, crispy with lots of spicy ginger flavor. My taste testing husband, self-appointed head of cookie quality control, says they are good and kind of grow on you-I think that’s a compliment. I’m kidding-these cookies are great and all lucky taste testers loved them.
I probably lost you back in the first paragraph with all my wheat flour talk but if you’re still following along then maybe you’re interested in trying a bag of Hodgson Mill White Whole Wheat Flour. Here is a link to $1 off coupon- good for any bag of Hodgson Mill flour or cornmeal or join in the “25 Days of Grain Holiday” Sweepstakes fun.
There is also a prize-pack giveaway of assorted Hodgson Mill products for one of my lucky readers, the winner can choose gluten free of whole wheat products, simply leave a comment on this post to enter the giveaway and if you win…. Hodgson Mill will ship the prize directly to you.
Adapted from Santa Rosa Press Democrat.
- 12 tablespoons unsalted butter, room temperature
- 1 cup organic cane sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup molasses
- 2 cups white whole wheat flour, I used Hodgson Mill brand
- 2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 1/3 cup crystallized ginger, cut into bits
- 1/2 cup raw sugar for rolling the cookies
- Pre-heat the oven to 350F.
- Line 2 baking sheets with Silpats.
- In the bowl of a stand mixer, cream butter and sugar on medium speed for 2-3 minutes.
- Beat in the egg, vanilla and molasses.
- Sift together the dry ingredients and stir in the ginger bits.
- Add the flour mixture to the butter mixture, stir until just combined.
- Using a small 1" scoop form dough balls and roll in the raw sugar.
- Bake for 10-12 minutes, until puffed and browned.
- Cool for at least 5 minutes before transferring to metal cooling racks.