Dark Chocolate Dipped Pepparkaka (Swedish Ginger Snaps)

64817061 stick butter, softened
3/4 cup Rapadura 1 egg
1/2 teaspoon vanilla
1 1/2 teaspoon buttermilk
1 1/2 cup sprouted flour, well sifted
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 bar dark chocolate

Preheat oven to 350 degrees.  Cream butter, sugar, egg, vanilla and buttermilk in a medium-sized bowl.  Sift flour, baking soda, cinnamon, ginger, cloves & salt on top of butter mixture.  Fold together gently until dough forms.  Chill in the refrigerator for at least one hour before rolling and cutting out in desired shapes.  Bake for approximately 7 minutes.

Melt chocolate in a small sauce pan over low heat stirring with a spatula to keep from burning.  When cookies are fully cool, turn them upside down in chocolate to coat the top, then place on a parchment or in the fridge to harden.

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