RECIPE STEPS
1. Making the Cookie Dough
INGREDIENTS
- 306 g Butter 82%
- 432 g Sugar
- 208 g Black Strap Molasses
- 90 g Whole Eggs
- 577 g T45 Flour
- 30 g Ceylon Cinnamon
- 25 g Ground Ginger
- 20 g Baking Soda
- 4.4 g Salt
- 250 g Raw Sugar for Decoration
STEPS
- Sift dry ingredients together
- Cream the butter and sugar until smooth
- Add the molasses
- Gradually mix in the eggs (at room temperature to create a good emulsion)
- Blend the dry ingredients into the mixture until just uniform
- Let the dough rest until it stabilizes
- Shape using a cookie press or spoon
- Freeze until needed
2. Baking
STEPS
Before baking, roll the dough in raw sugar and bake at 160°C in a convection oven for 11 minutes.
Keeps for 2 weeks in an airtight bag.
3. Recommended Beverages
STEPS
Delicious with coffee or tea, as well as with champagne or cider, or even warm rum.
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