Ginger Molasses Cookies
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Serves: 44 x 20g cookies
 

Cookies are dense and soft like a traditional gingerbread ...



RECIPE UPDATE: Molasses naturally has a high mineral content including sodium, and as I am unsure of what molasses people may use I have eliminated using sea salt flakes in this recipe ... you will still get a slight "salty" kick from the molasses, but if you decide you want more after you have made your first batch, then add ½ tsp of sea salt flakes (or ¼ tsp fine sea salt) next time and work your way from there.
Ingredients
  • 150g light muscovado sugar, or brown sugar
  • 150g molasses
  • 120g butter
  • 1 tbls ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • Sea salt flakes (see recipe update)
  • 1 tsp bi-carb
  • 200g white spelt flour, or plain flour
  • 200g wholemeal spelt flour, or plain wholemeal flour
  • 1 x 60g egg
Instructions
  1. Preheat oven to 160 degrees fan forced
  2. Line two baking trays with baking paper (you may need to reuse one tray depending on how large your trays are … recipe makes a lot of cookies)
  3. Have a small bowl of water ready to dip your fingers into
  4. Place sugar, molasses, butter, spices, salt (if using) and bi-carb into TM bowl and mix 30 seconds / speed 4
  5. Add flours and egg and mix 6 seconds / speed 6
  6. Knead 30 seconds, scrape around bowl and knead again for 10 seconds
  7. Remove dough from TM bowl (it will be a little sticky) onto a silicon mat or baking paper
  8. With dampened hands lightly knead dough and bring mix together into a flattened disk
  9. Working with quarter of the dough at a time, and with dampened hands, lightly roll out the dough into a sausage shape (continue to dampen your hands as needed)
  10. Using a scraper cut off pieces that roughly equal a tablespoon in volume (if you like to be precise – like me – then place each piece of dough onto a digital scale to adjust weight to 20g for each cookie)
  11. Roll each piece into a ball and place onto your baking tray leaving 5cm between cookies for expansion
  12. Bake one tray at a time for 8 minutes, turn tray around, and bake a further 4 minutes or until puffed and golden
  13. Allow cookies to rest on tray for 15 minutes before moving to a cooling rack to cool completely before storing in an airtight container
  14. Cookies will keep well for at least two weeks, but suspect it could be longer ...
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/ginger-molasses-cookies/