Every year, I am in awe of my German friends. They bake, on average, 12 different kinds of Christmas cookies. They usually bake 50 cookies of each kind, so they end up with 600 cookies. While my background does not require such baking duties for the holidays, I do like to bake a variety of cookies to share with friends, teachers, colleagues and neighbors.
So as we finally got ourselves together to embrace the holiday season after various delays from our family flus, viruses and sniffles – picking out our tree from the rather boney types of Christmas trees sold in Paris, lugging them up to our apartment and digging for our decorations – we kicked off our baking activities last week with Norwegian gingerbread cookies, German Anis star cookies, rolled ginger rolls, classic chocolate chip cookies… and tomorrow I will do some chocolate covered sugar cookies and try out the Swiss spice cookies.
This gingerbread man cookies are so simple and full of good things – wheat germ, flax seeds, oat flour, molasses, brown sugar and sweet butter. I make them a bit on the thick side so that they are moist and fluffy on the inside. Enjoy them with spiced warm milk or hot chocolate. More to come on the cookies…
Gingerbread Cookies with Oat Flour
1 1/2 cup oat flour
1 tbsp wheat germ
1 tbsp ground flax seeds
1 tsp ground ginger
1 teaspoon ground cinnamon
1 tsp all spice
1 tsp baking soda
1 stick butter
3/4 cup brown sugar
4 tablespoon molasses
1/4 cup brown or white sugar
1. Preheat oven to 375 degrees.
2. In a bowl, mix together the first 7 ingredients.
3. Add in the butter and mix until crumbly like corse meal.
4. In another bowl, mix together the egg, the sugar and the molasses, then slowly add into the dry butter mixture, mixing until it forms a dough.
5. Put the dough unto a clean floured surface and knead until smooth.
7. Roll out the dough to about 7-10 mm and cut our shapes with cookie cutter. Sprinkle the sugar on top.
8. On a covered baking sheet, bake for 10-12 minutes until golden brown. Serve warm.