On the 8th Day of Christmas Cookies around the world, we give you gingersnap cookies. Gingersnaps are a globally popular holiday cookie and today we give you our whole grain version.

One of the best flours to use in baking sweet things is oat flour. Why? Because it’s a sweet flour. Not sugary sweet, but if you compare it to any of the other whole grain flours, it definitely has some sweet notes.

Gingersnaps are one of those things that there’s really no excuse to not make them with whole grain flours. The molasses and the spices are complimented by the depth whole grain flours give.

These gingersnaps are soft and buttery. They’ll make Santa happy for sure if you leave some out for him on Christmas Eve.

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Welcome to day three of our 12 Days of Christmas Cookies Around the World! Today we have speculaas.

Speculaas cookies, otherwise known as Biscoff cookies, are all the rage right now. You can find recipes all over the web using them (or the spread made from them) as an ingredient in a number of delicious dishes. But what about recipes for the actual cookie? Those are a little harder to come by. And believe me, I have a recipe for the cookie that will keep you eating and eating and eating.

If you like gingersnaps, you’ll love these speculaas cookies. They are the Dutch equivalent of the American gingersnap, but with more spices. Traditionally, speculaas cookies are made by pressing the dough into a mold and then baking. There are also springerle rolling pins with a design carved into them, so as you roll it over the dough, a design is imprinted onto the cookies. But if you don’t have a mold or a springerle rolling pin (I don’t), it’s just as fine to use a regular rolling pin and cookie cutters or to just cut them into rectangles with a sharp knife.

If you want to try a new cookie this holiday season, try these. You won’t be disappointed. And neither will your neighbors if you decide to share. And while they’re baking, your house will surely smell like Christmas.

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Whole Grain Holiday Shortbread

Shortbread is a crumbly, sweet butter cookie that often appears as a winter holiday treat. It consists of three ingredients: sugar, butter, and flour.

Our shortbread recipe uses whole oat flour. This is significant because, unlike all-purpose flour, when you bite into one you immediately get a pleasant sweetness followed by a wonderful nuttiness. You can’t get that with white flour.

They’re somewhere between flaky and crumbly so they just melt in your mouth. But they’re also a little bit chewy. It’s something you have to experience first-hand to totally understand.

We’ll just say they’re delicious and the would make the perfect addition to your holiday cookie plate.

You can dress them up a little by dipping one end of each cookie in chocolate.

Whole Grain Holiday Shortbread

Ingredients

1 cup butter, softened*
1 cup sugar*
4 cups whole oat flour*
1 tsp vanilla extract*

*These ingredients can be found in our store

Instructions

In a large mixing bowl, cream butter and sugar. Add vanilla and mix well. Gradually add flour and mix until the dough forms a ball.

On a lightly floured surface, roll dough to 1/2-inch thickness. Cut into 1-inch by 2-inch rectangles or any shape you desire. Place on ungreased baking sheets.

Bake at 325 F for 14-18 minutes or until edges are lightly browned. Cool on wire racks.

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Whole Grain Holiday Shortbread

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Soft Whole Grain Gingersnaps

Whole Grain Holiday Shortbread

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