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When Tim and I came home from Maine, it was with three or four local publications in tow. Between the food festival, our hotel, and a few Portland kiosks, we’d managed to wind up carting around copies of The Portland Press Herald, Down East Magazine, Green & Healthy Maine, and, among some other pamphlets, information packets, and a city map, the source of today’s recipe: Northeast Flavor Magazine (edit: no longer in production).
This was partly because people kept giving us the content and partly because I can’t turn a glossy magazine or fresh newspaper down. I’m a sucker for pretty packaging, I’m not ashamed to say it, which is at least part of what’s drawn me so deep into the blogging world, as well as why walking through Anthropologie is my idea of a good time.
So in Northeast Flavor, there was a whole feature section on apple cider molasses that caught my eye, mostly because I’d seen and tried a version of it from Alex and Sonja’s gorgeous post and had some left in the fridge.
Have you ever heard of apple cider molasses or made it? The concept goes by a few different names: apple cider reduction, boiled cider, cider syrup.
In every case, making it is as simple as it sounds:
Boil apple cider until it reduces, then reduces some more, until it’s no longer a beloved fall drink, but now a thick, pourable syrup.
It takes time, like most good things do, but if you go into the process expecting to do a little thumb twirling, it’s not so bad.
And at the end, you have a syrup perfect for topping ice cream or pancakes, combining with seltzer water for an apple cider soda, swirling with tea, and using anywhere you like for a little autumn sweetness.
It may be best suited for baking and cooking, at least according to one adorable Washington Post article that credits a resurgence in cider boiling to a new, younger fan base “eager to restore the food traditions that industrialization had left behind,” which sounds to me a lot like hipster or organic eaters or, well, in this case, me.
So let’s chalk these cookies up as one more point for restoring food traditions – easy to make but comprised of whole, natural ingredients. They include 1/4 cup of apple cider molasses, and their thin and chewy texture is the stuff cookie addictions are made of.
And I used our preferred flour – einkorn. You may have never heard of this type of wheat but I’ve pretty much switched to it. It’s much easier to digest than traditional wheat and many folks who have had problems with wheat intollerances seem to do well with it. Read more about einkorn here.
You have to try these spiced cookies made with einkorn flour, homemade apple cider molasses and other whole foods. Thin and chewy and super addictive.
For the Cookies
- 2 cups (250g) all-purpose einkorn flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1 cup (160g) coconut sugar or Sucanat (unrefined cane sugar)
- 3/4 cups (1 1/2 sticks or 6 ounces or 170g) butter, room temperature
- 1/4 cup (2 ounces) apple cider molasses*
- 1 egg
For the Apple Cider Molasses
- 3 cups apple cider
For the Cookies:
- (If you’re like me, it’s helpful to have one extra step added to cookie ingredients lists: “A few hours ahead of time, set the butter on the counter!” Makes everything so much easier.) When you’re ready to get baking, preheat the oven to 375F (190C) and line two baking sheets with parchment paper or silicone liners.
- In one bowl, combine all the dry ingredients besides the sugar (einkorn flour, salt, baking soda, cinnamon, ginger). In a large bowl, beat butter and sugar together with a hand blender until smooth and creamy. Add the molasses and blend; add the egg and blend; add the flour mixture and blend until everything is well combined.
- Use a cookie scooper to section out balls of batter, and place them on the parchment-lined baking sheets. Bake for 8 to 10 minutes, rotating the trays halfway through. Cookies will look just slightly underdone when they’re ready—a little puffed and cracked.
For the Apple Cider Molasses
- To make apple cider molasses, all you need is (1) a lot of apple cider, (2) a small saucepan (and a stove) and (3) patience.
- Set around three cups of the cider in a saucepan over medium heat, and cook for 45 minutes to over an hour, until the cider drastically reduces into a thick syrup (think pouring consistency, like maple syrup or blackstrap molasses). For us, this took a little over an hour and produced between 1/4 cup and 1/3 cup of molasses.
This recipe is adapted from “Aunt Mildred’s Camp Cookies” in the Fall 2013 issue of Northeast Flavor, New England’s Food and Wine Magazine. It’s an excellent way to use apple cider molasses (see note below), but regular molasses would be a reliable stand-in.
Keywords: einkorn flour, spice cookies, whole grains
What about you? Did you make these and love them as much as we did? Let us know in the comments below and please rate the recipe!
And if you are a fan of Einkorn wheat, then you’ll enjoy some of these recipes:
- Einkorn Snickerdoodles
- Classic Einkorn Chocolate Chip
- Earl Grey Tea Cookies Made with Coconut Sugar & Einkorn Flour
- Einkorn Flour Bagels
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 21st, 2018. Last updated: February 7, 2019 at 15:30 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.