A classic gingerbread cookie gets an update when traditional décor is traded for a balsamic-spiked butterscotch filling. For an amazing dessert alternative, scoop coconut milk vanilla ice cream into glasses, then top with crumbled gingerbread cookies and a generous dose of balsamic butterscotch sauce. Serve warm. By Laurie Sadowski
Put the sorghum flour, quinoa flour, tapioca flour, ginger, xanthan gum, cinnamon, baking powder, nutmeg, cloves and salt in a large bowl. Whisk until well combined.
Put the brown sugar, Della Terra Blood Orange Olive Oil, molasses, flaxseed, and nondairy milk in a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until well combined and emulsified. Slowly add the flour mixture, a little at a time, until the mixture comes together to form a soft dough. Divide the mixture into three pieces and flatten into discs. Wrap with plastic wrap and refrigerate for at least 4 hours.
When you’re ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using your hands, pull off 1-inch sized pieces of the mixture. Roll into balls. Put the balls on the prepared baking sheet, then press the centre with your finger to create an indent. Bake for 8 to 10 minutes, until just firm on the edges. When warm, re-indent each one to make room for the filling. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before filling.
To make the filling, put the Della Terra Butter Olive Oil, brown sugar, sugar, and coconut milk in a small saucepan. Cook on low heat until the sugar has dissolved. Turn the heat to medium. Bring the mixture to a boil, whisking constantly for 5 minutes. Remove from heat. Stir in the Della Terra Honey Ginger Balsamic. Cool 5 minutes, then spoon the mixture into the thumbprints.
The mixture will thicken more as it cools.
Makes approximately 4 dozen.