<\/em><\/strong><\/p>\n

\n

Molasses cookies are crisp on the outside, soft and slightly sticky in the centre, with a deep, distinctive molasses flavour and aroma. I don\u2019t use molasses much during the year, but in the winter and festive season I simply can\u2019t resist it. It\u2019s become a bit of a ritual \u2013 cold mornings and evenings arrive, and I start baking gingerbread and richly spiced cookies. The flavour of molasses is quite unique and not everyone loves it, but if you\u2019d still like to try the recipe, you can substitute it with honey. <\/em><\/p>\n<\/blockquote>\n

Makes about 30 cookies.<\/span><\/p>\n

Ingredients for the molasses cookies:<\/span><\/p>\n

\n
• 2 cups plain flour<\/li>\n
• 2 teaspoons bicarbonate of soda<\/li>\n
• 1\u00bd teaspoons ground cinnamon<\/li>\n
• 1 teaspoon ground ginger<\/li>\n
• \u00be teaspoon ground cardamom<\/li>\n
• a pinch of salt<\/li>\n
• 1 large egg<\/li>\n
• 170 g butter, melted and cooled<\/li>\n
• \u2153 cup granulated sugar<\/li>\n
• \u00bc cup brown sugar<\/li>\n
• \u2153 cup molasses<\/li>\n<\/ul>\n

  Additionally:<\/span><\/p>\n

  \n
  • granulated sugar, for rolling<\/li>\n<\/ul>\n

    In a mixing bowl, combine the flour, bicarbonate of soda, cinnamon, ginger, cardamom and salt. In a separate bowl, lightly beat the egg, then add the melted butter, sugars and molasses. Mix well. Pour the wet ingredients into the dry and mix until a smooth dough forms.<\/p>\n

    Shape the dough into balls about the size of a small walnut and roll them in sugar (if the dough is too soft or sticky, chill it briefly). Place on a baking tray lined with baking parchment, leaving plenty of space between each cookie.<\/p>\n

    Bake at 175\u00b0C for about 8 – 10 minutes. The cookies will spread and may crack slightly. Do not overbake \u2013 they should remain soft in the centre. Remove from the oven and cool on a wire rack.<\/p>\n

    Store in an airtight container for up to 1 month.<\/p>\n

    Enjoy!<\/p>\n

    Recipe source \u2013 Bon App\u00e9tit,<\/a> adapted.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Molasses cookies are crisp on the outside, soft and slightly sticky in the centre, with a deep, distinctive molasses flavour and aroma. I don\u2019t use molasses much during the year, but in the winter and festive season I simply can\u2019t resist it. It\u2019s become a bit of a ritual<\/p>\n","protected":false},"author":1,"featured_media":4149,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,36,320],"tags":[334,86,138,326],"duration":[],"tag_group":[],"class_list":["post-4148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-cookies-biscuits","category-quick-bakes","tag-cardamom","tag-cinnamon","tag-ginger","tag-molasses"],"acf":[],"yoast_head":"\n