You know how I mentioned getting back into bed with a cup of tea and a biscuit while waiting for the rhubarb and raspberry focaccia to cook? These are the biscuit you should be doing it with.
Ginger and molasses cookies
This recipe is another from my clever friend Anna, who has written “don’t eat all the mixture!” across the bottom of the recipe. Even if you do sample it before cooking this still makes lots.
3/4 cup corn or canola oil
1 cup dark brown sugar, lightly packed
1/2 cup molasses
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp nutmeg
3/4 cup raw sugar, for rolling the dough in
Preheat the oven to 175C and line two baking trays with nonstick paper.
Put the oil, egg, brown sugar and molasses in a large bowl and beat well to combine. Sift the dry ingredients together and beat into the wet ingredients a little at a time until well mixed.
Put the raw sugar in a shallow bowl. Take generous teaspoonfuls of the mixture, roll into balls and then roll them in the raw sugar to coat. Place on the prepared trays, leaving plenty of room for spreading.
Bake for 10-15 minutes until risen and cracked on top. Let cool on a wire rack.
Have a sweet weekend, everyone, and happy Mother’s Day to you and your mum x