Sweet sweet Friday: Ginger Molasses Cookies

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 egg
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



  1. May 10, 2012 / 8:30 pm

    There's something about a sweet ginger biscuit that hard to resist These look really good. Biscuit crumbs in the bed are inevitable, I suppose.

  2. May 10, 2012 / 9:05 pm

    Great biscuits, love anything with treacle in it.

  3. May 10, 2012 / 9:07 pm

    I can confirm they are delicious. x

  4. May 13, 2012 / 3:27 pm

    They look great – will be bookmarking to try as soon as poss!

  5. May 15, 2012 / 2:37 pm

    Oh, I DO love a good cookie! These look chewy and delish … milk, please to go with!

  6. May 17, 2012 / 7:30 pm

    I'm eating a ginger biscuit now. It's an upmarket one, but I bet it's not 1/4 good as yours. Love that beautiful colour the molasses gives. And how do you get your biscuits to look so uniform?

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