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Mrs J's Molasses Cookies

Submitted by adriana on Wed, 24/08/2011 - 23:15

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Here is a recipe from my first book The Little Red Barn Baking Book.  This recipe was one which has very happy memories, eating cookies at my best friend's house after school, whilst doing our homework. Mrs. J, was my friend's mum.  I've been wanting to make a gluten free version for a while, and I am pleased to tell you, they are as yummy as i remember them.  Crispy on the outside and soft and chewy on the outside, with just the right amount of spice. 

The picture was styled by Ruthie, and features Ratty, Panda, Rabbity and if you look very closely a small cat, whose name escapes me.  They are settling down for some cookies and milk.  And yes, these cookies are pure bliss dunked in milk.  Those cuddlies sure do know how to live. Enjoy!

Yield

about 3 dozen

Preparation time

20 minutes plus 10 minutes baking

Ingredients

125g gluten free flour
125g ground almonds
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
110g unsalted butter
195g caster sugar
1 egg
55ml black treacle or molasses
Demerera sugar

Directions

Preheat oven to 180 C and lightly grease three baking trays or line with silicone mats.

Combine the flour, almonds, bicarbonate of soda, salt and spices  in a bowl and mix gently with a whisk or a fork.  Set aside.

In a separate bowl, cream the butter and sugar until light.  Add the egg and continue beating.  Add the treacle or molasses and combine well.  Now fold in the dry ingredients to make a stiff dough.

Place some Demerera sugar in a small bowl.  Pinch off pieces of dough about the size of a walnut and roll into a ball. Dip into the sugar and place sugar side up on the lined baking tray.  Continue this process with the rest of the dough, leaving plenty of space between cookies to allow for spreading.  Bake 10- 12 minutes until golden.  Leave to cool for a few minutes before transferring to a wire rack.

Notes

This dough will freeze well.  You can shape the cookies and place them on a baking tray and then in the freezer until they harden.  Then transfer them to a lidded container or place in freezer bags.  When ready to bake them off,  dip the frozen cookie balls in sugar, place on a baking sheet and bake from frozen.  You may need to allow a little more time in the oven.

And here is another picture of the cuddlies in their office....

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For Thermomix users:

Combine all ingredients in your Thermomix bowl.  Mix speed 6 15-20 seconds.  Shape into balls, dip in demerara sugar and bake as described above.