Published : 10. December 2020. – Changed: 10. December 2020 Laura – This publication may contain links to partners.
These chewy syrup biscuits are irresistibly delicious. The best syrup biscuits are hard, soft and full of herbs such as cinnamon, ginger and cloves. These old-fashioned spicy ginger biscuits are all that holiday biscuits should be.
If you look like me, you probably have cookies for the holidays. This cookie brings back all nostalgia. This ginger biscuit recipe is a popular party in our house.
When I was a kid, my mom used to make this recipe every year. If you’ve read for a while, you’ll know that I grew up in a military family, and that we were away from the family for many years during the holidays.
The holiday biscuits were just one of the ways we felt a little closer to those who were gone.
My sister-in-law renamed the photos. It looks like a ginger clap, but it’s soft and hard.
These cookies are drip cookies that you make in sugar before baking. The result is a delicious biscuit with a sugar glaze, filled with festive spices.
What you like about this recipe
- It’s a simple recipe for Christmas cookies.
- These cookies taste better with a cup of coffee.
- You can freeze these cookies and enjoy them for a few months after the festive chaos is over.
Molasses biscuits are a simple biscuit recipe. They are rolled in sugar before being cooked. These biscuits have a classic twisted outer texture.
- Butter: In this recipe I use unsalted oil. But my grandmother used to shorten butter. You can use the one that suits you best. If you shorten it, you get crunchy cookies.
- Sugar: I use organic cane sugar, which has a slightly stronger caramel flavour than white sand sugar.
- Rolling sugar: Use sand sugar or Turbinado sugar if you want crispy sugar outside. You can also add finely chopped ginger to the sugar before sprinkling the cookie dough. It gives you a stronger ginger flavor. Ginger candies give the liver a nice chewy texture from the outside.
- Flour: Normal all-purpose flour is sparsely sown. You can replace wholemeal flour or even rye flour with a flour with a stronger taste.
- Bullets: Always at room temperature.
- The herbs: Cinnamon, ginger, cloves.
- Molasses: Use molasses without sulphur. You can use a lighter or molasses with a full flavour. That depends on your taste.
- Baking soda: Baking with bicarbonate of baking soda works like yeast.
- Salt: I use kosher salt. Stay away from iodized salt.
One of my favorite things about these soft molasses biscuits is the smell that fills the house during baking.
- Mix all dry ingredients together. Put the flour, soda, salt and spices in a large bowl and put them aside.
- Mix the sugar and butter. Melt the butter in the jar. Add molasses and sugar to the melted butter. Mix the oil, sugar and molasses and heat until the sugar is completely dissolved.
- Take the butter and sugar. Pour the butter and sugar mixture into the bowl of your blender. Mix it with the paddle support.
- Add the egg. Add an egg to the mixture and beat again.
- Add the dry ingredients. Turn off the blender and add the dry ingredient mixture. Mixing into flour and herbs are included.
- Opaque and cool. Cool the cookie dough for a few hours.
- Heat the oven. Preheat the oven on 350℉. Place a number of cookie sheets in the row with parchment paper.
- Make cookie dumplings. Place a sugar bowl inside to roll the biscuits. Use a biscuit tin or teaspoon to form balls with a diameter of about one and a half centimetres. Fold it in neat balls and throw it in a bowl of sugar.
- The oven. Bake in the oven for 8 to 10 minutes. The cookies are gonna explode a little. You want them to be swollen, with a slightly golden-brown edge. Cooling on the net.
Frequently asked questions and expert advice
Why did the syrup biscuits expire?
Moisture from oil and molasses can spread these biscuits. You can raise the flower if your dough is too flat. I found that using the greasier European butter in this recipe resulted in a flatter liver.
What’s the difference between a ginger bowl and molasses cakes?
There are two main differences between the ginger pancakes and the molasses cakes. The first molasses is chewed and the ginger biscuits are crispy. The second ginger recipe usually contains more ginger than molasses.
Can I convert the cooking fat into molasses biscuits?
Cooking oil and fat can be used in this recipe. My grandmother always used butter pants. I try to stay away from hydrogenated oils, so I use oil.
- Ginger Candy – In this recipe you can use finely chopped ginger candy.
- Icing – If you want to make cookies with a molasses icing, I will put the icing recipe on the recipe card.
Other Cookie Recipes You Like.
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Ginger molasses Chewy biscuits
These syrup biscuits are sweet, hard and irresistibly delicious. Ruminant, sweet and full of herbs such as cinnamon, ginger and cloves. These old-fashioned spicy ginger biscuits are all that holiday biscuits should be.
The American kitchen
Calorie 67 kcal
- Beat the dry ingredients together.
- Melt the oil in a pot on low heat.
- Add the sugar and molasses to the melted butter, remove the butter from the heat and let it cool down.
- Pour the mixture into the bowl and beat well.
- When the mixture has cooled down well, add an egg and beat it up again.
- Add the dry ingredients to the oil mixture. Beat until dry ingredients are mixed.
- Cover the mixture and leave to cool for a few hours.
- Form an inch of balls with the cookie dough. I use cookie number 20.
- Throw every cookie ball into the sugar.
- Oven preheating up to 375°F
- Place the baking tray in line with baking paper and bake for 8 to 10 minutes. The biscuits should be slightly swollen and slightly tanned around the edges.
Delivery: 1CookieCalories: 67kcalHydrocarbons: 10gProtein:1gFat:3gSaturated fat:2gGholesterol:11mgSodium:103mgFiber:1gSugar:5gCalcium:6mgIron:1mg
Keyword cookies, holiday cookies
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