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Living Lou’s Ginger Molasses Cookies

Since 2007 Kristen from Dine & Dish has hosted Adopt a Blogger. Back in October she sent out a plea for someone to adopt newbie blogger Lou at Living Lou.Lou is 17, lives in Canada and her blog has only been around since May 2010 but you’d never guess because it is such a fabulous looking blog that is growing quickly. Her photography puts me to shame!

If you fancy adopting a blogger to help show them the ropes or are a newbie blogger who needs a bit of help, pop across to Adopt a Blogger. There isn’t just food blogs to choose from, but also design, lifestyle and other.

Lou’s blog is full of fabulous recipes. As soon as I saw Ginger Molasses Cookies I knew I had to try them. Her Cheese Garlic Bread will certainly be next on the list!  Although these biscuits are a bit of a festive recipe they are still delicious all year round and ideal for eating with a cup of tea. The recipe below is Lou’s but with the quantities converted to grams.

Ginger Molasses Cookies
makes about 24
Recipe from: One Cake Two Cake

340g plain flour
2 tsp of bicarbonate of soda
½ tsp of salt
1 tsp ground ginger
1 ½ tsp cinnamon
¼ tsp ground allspice
½ tsp ground cloves
170g unsalted butter, softened
90g soft dark sugar
110g granulated sugar, plus 50g  for rolling cookies
1 large egg
1 tsp vanilla extract
110g treacle

1) Preheat oven to 190oc and line two baking sheets with parchment paper.

2) Combine the dry ingredients, flour, bicarbonate of soda, salt, ginger, cinnamon, allspice, and cloves in a bowl.

3) Soften the butter in the microwave for about 10 seconds (it may need more). Beat the butter until light and fluffy, about 2 minutes, add in the brown sugar and 110g granulated sugar and continue mixing for another 3 minutes.

4) Add in the egg, vanilla and treacle and beat at medium speed for 30 seconds.

5) Add in the dry ingredients in one go and beat until just combined another 30 seconds or so.

6) Place remaining 50g of granulated sugar in bowl. Scoop out dough in about 1 tbsp scoops, and roll into a ball, then roll the ball in the granulated sugar and place on the prepared cookie sheets about 1 or 1 1/2 inches apart.

7) Bake in the oven for 11-12 minutes, they should be cracked and the cracks should still look raw. Let them cool for 5 minutes on the dish and then move to a cookie rack or a plate and let them fully cool.

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About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2011/01/20/living-lous-ginger-molasses-cookies/

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