Wanted something suitable to pocket for a ski day yesterday, so made these https://www.theseasonedmom.com/gingerbread-cookies/. And they were perfect, a good sized snack that pocketed and ate well without crumbling, and super tasty.
I made a couple of adjustments – partly to fit with what I had available, also needing to avoid dairy. Cream ~2 sticks of butter/margarine with 2/3 c white sugar, 1/2 c molasses, add baking powder (2tsp, could be more as it clled for 1.5 tsp baking soda), spices (approx 1tbs ginger, 1/2 tsp allspice, 1tsp cinnamon, 1/2 tsp white pepper, 1 tsp nutmeg, 1 tsp cardamom), then this would be a good time to add 1 egg, thinned with a little water to equate to the evaporated milk and extra molasses used in the linked recipe. Then I added 1/3 c besan flour, and 3-4 c of flour to make a stiff dough, that is brought together and rolled out thick (1/2 inch or so), cut into large rounds, placed on a lined baking tray, then baked in 190C oven for 12 mins. They’ll still be soft, but will firm up a little in a few mins out of the oven, and they will be delightful pocket snacks for days to come!
I can also imagine they would be really nice as ice cream sandwiches.
Recipes 