Tuesday, 1 September 2015

Molasses Cookies (Variations)

A very good basic biscuit mixture that has a slightly caramel flavour without tasting overly sweet. Treacle and golden syrup could both be substituted for the molasses, however the flavour will be sweeter with golden syrup. The mixture will make a lot of biscuits and is easily varied. I like nuts and spices so will make the pecan variation for me, the man of the house prefers the plain version rolled in sugar. I use some of the dough to make the pecan or the glazed maple syrup pecan version and then roll the rest in sugar, thus accomodating both preferences. The maple syrup glazed pecans are an even more delicious variation. Spices could also be added which will give a similar flavour to a gingernut or speculaas cookie depending on the combination of spices that are used.

I make the mixture in the food processor, it is easy to whiz the butter and molasses mixture and then pulse in the dry ingredients.

The mixture is quite soft and needs to be chilled for a few hours so that the dough can be rolled into small balls.


top left: almond, top right: coffee sugar crystals, botton left: A1 sugar, bottom right: pecan and coffee sugar

Molasses Cookies

 185g butter (soft)
3/4cup caster sugar
3 tablespoons molasses or treacle
1 teaspoon vanilla extract
1 egg
2 cups plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder

Coffee Sugar Crystals
A1 sugar
Pecan nuts
Flaked/slivered almonds

Maple glazed pecans and Coffee Sugar

Cream butter and sugar.
Add vanilla and molasses and beat again.
Beat in egg
Sift dry ingredients together and then mix into butter mixture.
Refrigerate dough for several hours or overnight.

*can be made with a food processer, pulse dry ingredients into butter mixture.

To Bake
Roll dough into small balls or see alternative method below.
Dip each ball into coffee sugar crystals/A1 sugar / flaked almonds flattening slightly at the same time. If using pecans press into biscuits on the tray.
Place on greased tray or tray lined with baking parchment
Bake 170 deg C until golden browm, approx 12 minutes

To make Maple Glazed Pecans

Put pecans into a microwave safe bowl, pour over a tablespoon of maple syrup. Microwave on high; in 1 minute intervals, stirring after each interval until the syrup is thick and coats the nuts – 2-3 minutes. Cool before putting on top of the biscuits.

Maple syrup glazed pecans with a sprinkle of coffee sugar

Alternative method

Roll the chilled dough into a log approximately 3 cm in diameter.
Roll the log in sugar.

Slice into 4 mm thick rounds and place on the tray or cooking paper.
Sprinkle with more sugar or press a pecan into the middle of each biscuit.

The biscuits were slightly thinner and flatter when made this way.

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