GINGER MOLASSES COOKIESSaturday, January 26, 2013
I love the smell and taste of molasses. I am taken back to my childhood when we would foolishly dare each other to lick the sheep licks on the farm! I am sure most of you have no idea what I am on about, but to make sure your sheep get enough good stuff in them farmers give their flock a mineral lick to, well....lick! The sheep come along and its like a lolly pop wheel that scoops up the mineral liquid underneath and they happily lick it off. The licks tasted of molasses. I explained this to my husband and he said that it explained quite a lot about me- no idea what he is on about! (Bet my Mum is giggling reading this- good old Lisco!)
I am guilty of indulging in a Starbucks Ginger Molasses Cookie with my coffee every now and again and I hate to be beholden to something I can only buy- I like to be able to make it at home. I searched the Internet and after combining different recipes from here and there this is my version (better than Starbucks, I hear you shout......)
GINGER MOLASSES COOKIE300g All purpose Flour
2tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp cloves
175g soft unsalted butter
220g soft brown sugar
1 large egg
Caster sugar for sprinkling
|The cookie with it's sprinkled sugar before it gets baked.|
2. Add all of the dry ingredients to the mixing bowl and mix gently mix till you get a stiff dough.
3. Make smallish (or huge, if your having a huge cookie needing day!), balls with the dough. I placed 6 on a large tray and placed the others of a tray to freeze. Once frizen place in a freezer bag and just take out, thaw and bake as needed. Squash the balls on the tray a little but make sure they are far enogh apart, they will spread when cooked. Sprinkle sugar on top of each cookie.
4. Place in the oven and bake for 10 mins.
5. Cool on the tray and enjoy. They are very good still warm from the oven.