Spiced ginger biscuits made with wholewheat flour

I hate throwing food away, and generally ignore ‘best before’ dates. But, it’s important to use the stuff that’s hanging around in the cupboard! I realised I’ve got loads of brown flour to use up, so looked for a good recipe. These are really delicious – you don’t notice the ‘brownness’ at all. Because I used syrup and not molasses (it’s what was in the cupboard) they’re a bit lighter than this recipe, that it’s adapted from. I only had ground ginger so just used that, but I bet it’s nice with fresh ginger too.

•210g whole wheat flour
•1½ tsp baking soda
•2 tsp ground ginger
•1 tsp cinnamon
•¼ tsp nutmeg
•¼ tsp cloves
•⅛ tsp sea salt
•½ cup dates, chopped finely
•115g butter
•85g dark brown sugar or palm sugar/sucanat
•3 (heaped) tbsp golden syrup
•2 tsp fresh ginger, grated (or extra 3 tsp ground ginger)
•up to ½ C coarse, raw sugar for rolling

Cream butter and sugar together with a whisk; add syrup and fresh ginger. Mix. Add all dry ingredients, slowly. Form into a dough, and put in fridge for one or two hours.
When ready to bake, turn oven to 180 degrees C. Roll mixture into about 20 balls, and roll in dark brown sugar. Put on baking trays about 4cm apart.
Bake for about 10 mins, until the surface looks like it is cracking. Let them completely cool before transferring to a cooling rack and then put in airtight container.

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