The wheat of our ancestors, einkorn is healthier than many grains today because it has never been hybridized. This makes it naturally good for you and digestible even to those with wheat sensitivities. In The Einkorn Cookbook (Fair Winds Press, 2015), Shanna and Tim Mallon show readers how to easily incorporate this ancient wheat into your kitchen, both as a whole grain and a flour. Check it out for tasty recipes from breakfast to dessert!
You can purchase this book from the Mother Earth Living store: The Einkorn Cookbook.
We got engaged on a spring day in Nashville, sitting on a blue blanket in a quiet park, alongside a basket filled with a full picnic spread that included a version of these cookies. In this einkorn version of that memory, we pair the firm chocolate cookies with a sweet buttercream that counters the kick of the cayenne.
For the cookies:
• 1-1/4 cups (156 g) all-purpose einkorn flour
• 1/2 cup (43 g) cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ginger powder
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 cup (160 g) Sucanat (unrefined cane sugar)
• 5 tablespoons (69 g) unsalted butter, room temperature
• 2 tablespoons (26 g) coconut oil, softened
• 1/2 teaspoon vanilla extract
• 1 egg
For the filling:
• 1/2 cup (112 g) butter, room temperature
• 1 cup (160 g) Sucanat, powdered in a food processor (or powdered sugar)
• 1 teaspoon vanilla extract
1. In a medium-size bowl, combine flour, cocoa powder, baking soda, salt, cinnamon, ginger, black pepper, and cayenne. In a large bowl, cream sugar, butter, and coconut oil together with a hand mixer. Add vanilla, followed by dry ingredients. Beat on low speed until fully incorporated. Finally, add egg; the batter will transform from what looks like crumbly dirt to what’s closer to clay-like mud.
2. Form dough into a solid log about 6 inches (15 cm) long and 2-1/2 inches (6 cm) in diameter. Wrap in waxed paper or parchment. Chill for at least 45 minutes.
3. Preheat oven to 350 degrees F (180 C, or gas mark 4) and line 2 baking sheets with parchment paper. Take out the log of dough and use a sharp knife to slice rounds just under 1/4 inch (6 mm) thick. Place the rounds an inch (2.5 cm) or so apart on prepared baking sheets and bake 12 to 14 minutes, until cookies puff and crackle on top and begin to settle slightly. Let the cookies cool completely before frosting; any cookies that won’t be eaten immediately may be stored, unfilled, in an airtight container for up to 2 weeks (or frozen for up to 2 months).
4. Just before serving, beat butter, powdered Sucanat or sugar, and vanilla in a large bowl with a hand mixer or stand mixer until smooth. Spread a spoonful of this mixture on the underside of half of the cooled cookies, and top each with a remaining cookie.
More from The Einkorn Cookbook:
Reprinted with permission from The Einkorn Cookbook: Discover the World’s Purest and Most Ancient Form of Wheat by Shanna and Tim Mallon, published by Fair Winds Press, an imprint of Quarto Publishing Group, 2015. Buy this book from our store: The Einkorn Cookbook.