I made these cookies in anticipation of our trip to Yosemite this weekend – I figured they’d be good trail food on the hike up to Half Dome. They really just taste like yummy ginger snaps. I love them, so does Larry. I like that they have candied ginger in them, but it’s ground up with a bit of the flour so it’s dispersed throughout the dough. These cookies are 100% whole grain, using rye and spelt flours. I cooked them on the shorter side, so they’re chewy rather than crisp.

• Molasses-Rye Snaps (King Arthur Flour Whole Grain Baking, p. 326)