Candied Ginger Graham Cookies

I can't pass up a bargain. A few weeks ago, the store where I work, put candied ginger on clearance. A large jar of candied ginger, how could I pass it up? I bought 2 jars, and  now I'm trying to figure out what to make with it. I have been playing with graham flour for about a year.  Graham flour is whole wheat flour which is ground courser with all the germ, oil and fiber. Trying to get the flavor of graham crackers has been very elusive. I have found toasting the flour first, brings out the flavor I have been looking for.

Ingredients:
1 cup pastry flour
1 cup graham flour, toasted
1 teaspoon ground ginger
1/8 teaspoon salt
1/4 cup packed brown sugar
1/3 cup sugar
2 tablespoon molasses
2 tablespoons honey
2 tablespoons half and half
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/4 teaspoon vanilla extract
1 stick softened butter
1/3 cup diced candied ginger

This is where the fun begins, by toasting the graham flour. In a stainless steel skillet, yes, it has to be stainless, add 1 cup of graham flour. Over a low to medium low heat, stir the flour until it darkens slightly. You should definitely smell a strong nutty fragrance from the flour. When the flour has darkened, remove from the heat, allowing to cool while you make the dough. In the bowl of your stand mixer, add the sugar, brown sugar, butter, honey, and molasses and cream for several minutes. Next add both flours, the ground  ginger, baking soda, baking powder, egg, vanilla, and half and half. Mix until a slightly sticky dough forms. Add the diced candied ginger and mix another minute, until the ginger pieces are evenly distributed. scoop out the dough and place on a parchment paper lined cookie sheet.

 Space the cookies about 2 to 3 inches apart. Place in an oven pre-heated to 375 degrees. Bake for 10 to 11 minutes or until the tops of the cookie spring back slightly. Carefully remove from the cookie sheet and place on a wire rack to cool.

Pour a tall glass of milk, and enjoy.