Einkorn Ginger Cookies

Dark December winter evenings, or Sunday afternoons, are the perfect time to try and snatch a quiet hour or so with a book and a cup of tea. I like to make a stash of these ginger cookies to accompany it, or to have on hand for any surprise visitors who stop by.

I make these ginger cookies using our wholemeal einkorn flour, an ancient grain which is packed with flavour, and which has some slightly spicy notes to it. The wholemeal flavour of the einkorn works well with the richness of the muscovado sugar and ginger, with a dollop of good old fashioned golden syrup for a little chewiness and extra sweetness.

Makes 18 cookies


  • 350g wholemeal einkorn flour
  • 1 tbsp ground ginger
  • ½ tsp salt
  • 1 tsp bicarbonate of soda
  • 120g unsalted butter, cubed
  • 150g light brown muscovado sugar
  • 1 large egg, beaten
  • 3 tbsp golden syrup


Place all your dry ingredients apart from the sugar in a large mixing bowl and use a hand whisk to combine together.

Using an electric hand whisk, beat the butter and sugar together in a large mixing bowl until light and creamy. Add the egg and the golden syrup and combine.

Add the dry ingredients, and knead it into a dough using your hands. Wrap the dough in cling film and place in the fridge to chill for 20 minutes.

Preheat your oven to 180°C and line two baking trays with baking parchment. Take roughly a tablespoon of cookie dough, and using your hands, roll it into a ball, then flatten the top ever-so-slightly. Place 9 balls of cookie dough to a tray, with plenty of space between them to spread out. Bake for 15-16 minutes, until a warm golden colour. Leave them to cool on the tray for 5 minutes before transferring to a wire rack to cool. These will keep for up to 3 days if stored in an airtight container.