There is no photo of the "Ginger Nuts" cookies in Samantha Seneviratne's cookbook, but the headnote drew me in. She writes that: "These snaps have that addictive crunch -- the type that interrupts the quiet reading happening the the next room." I love me a crunchy cookie!
These are roll-and-cut cookies, so they require a bit of advance planning to allow for chilling time. To make the dough, you cream softened butter with dark brown sugar until light and fluffy; add blackstrap molasses and an egg yolk; and incorporate the dry ingredients (flour, ground ginger, cinnamon, freshly ground black pepper, grated nutmeg, baking soda, kosher salt, and ground cloves). I formed the dough into a disk and chilled it for a few hours until firm.
I rolled out the dough to a thickness of 1/8-inch and cut out rounds 2.5-inches in diameter. The dough was easy to handle and I was able to re-roll all of the scraps multiple times without a problem. I got 35 cookies from a batch of dough. Because the dough was rather dark to start with, it was a little difficult to judge when the cookies were finished baking; you're supposed to bake them until the edges just begin to darken slightly.
These cookies might look like nothing special, but they are a delicious and full sensory experience!
Recipe: "Ginger Nuts" from The New Sugar & Spice by Samantha Seneviratne.