Fairtrade organic molasses comes from a farmer-owned co-operative in Paraguay. Darkly sweet and delicious, this vitamin and mineral-rich syrup adds a deep caramel flavour. Try this recipe for a delectable, gingery treat.
By Sarah Heeringa
3/4 cup butter, melted
1 cup white sugar
1/4 cup molasses, we used Trade Aid Organic Molasses
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tspground cloves
1 tsp ground ginger, we used Trade Aid Organic ginger
1/2 cup soft brown sugar
¼ cup crystalised ginger chunks (optional)
In a medium bowl, whisk together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and place the dough in the fridge for 1 hour, until chilled.
Preheat oven to 190° Celsius. Roll dough into walnut sized balls and roll them in the remaining white sugar. Place biscuits approximately 5cm apart on ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Transfer onto wire racks to cool.