1/2 C. Butter, unsalted (one stick)
1/3 C. Molasses
2 C. Sprouted whole wheat flour measure 2 C. if freshly ground or 1 & 3/4 C. if frozen
1/2 t. Baking Powder
1/2 t. Baking Soda
1 t. Cinnamon
1 t. Ginger
1/4 t. Nutmeg-freshly grated
1/2 t. Salt-unrefined
1/8 t. Cloves-ground
1 C. Currants or Raisins (I like currants best)
Mix softened butter and sugar, then add egg until fluffy.
Add molasses and mix.
Mix dry ingredients together and add to butter-sugar-egg-molasses mixture at a low speed.
Add currants and mix briefly.
Spoon onto two parchment covered baking sheets with two strips on each sheet. Smear the dough into 1 1/2 inch wide strips the length of the pans, but not to the edges.
Bake at 350º for 13-15 minutes.
Cool for 5 minutes and then cut into diagonal strips, finish cooling and pack into a tin between parchment paper and store in a cool room.