How to make it
Combine water and flax in a small dish. Stir, and set aside for 10 min to thicken. This will be your emulsifier (aka your egg).
Preheat the oven to 350 F and line a cookie sheet with parchment or a silicon baking mat.
In a stand mixer fitted with a paddle attachment (or in a bowl) cream together shortening and sugars.
Add in egg, molasses, lemon juice, lime zest, orange zest, and fresh grated ginger.
In a small bowl, mix together dry ingredients.
Fold dry ingredients + chopped crystallized ginger chunks into mixture. Note, I chop the ginger into cubes approximately the same size as chocolate chips.
Roll dough into balls, and roll in remaining sugar.
Place on baking sheet, and push in a few extra little chunks of candied ginger if desired.
Bake at 350F for 7-9 minutes. Let cool on tray for 5-10 minutes before transferring to wire rack.
What you’ll Need
3/4 Cup vegetable shortening
1/2 Cup golden sugar
1/2 Cup coconut sugar
1 Tbsp Ground Flax + 3Tbsps Warm Water
2 Tbsps Molasses
1 tsp lemon juice
2 tsps lime zest
1 tsp orange zest
1 Tbsp fresh grated ginger
2 Cups flour
2 tsps cinnamon
2 tsps ginger
1 tsp baking soda
1/2 tsp all spice
1/3 Cup chopped crystallized ginger
~3 tbsps sugar (for rolling)
