Saturday, 28 April 2012
I wish I had a pound for every time I have baked these cookies through the years. I'd be rich, Rich, RICH! Seriously. Thse cookies were a favourite of my children when they were growing up . . . and errr . . . I have to confess they have always been a favourite of mine as well.
I think there must be a bazillion versions of this recipe floating through the internet and scribbled on bits of paper and tucked into secret places in kitchens all across the world. This is my version. Scribbled onto the back of an envelope and tucked into my Big Blue Binder eons ago.
This is my favourite recipe for these deliciously spiced gingersnappy kind of biscuits/cookies. What they are called depends on where you live. Here in the UK they are biscuits. In North America they are cookies. I don't care what they're called. To me they are just plain, good, Good, GOOD!
The main reason I like this recipe is because they a beautifully spiced, filled with the warm kitchen spices of cinnamon, cloves, ginger and cardamom . . .
I like this recipe because they are sweetened with golden caster sugar and molasses. Plain and simple. They're rolled in Demerara sugar (Turbinado) which gives them an additional crunch.
Crunchy on the outside, soft and gooey on the inside. Just the way I like them.
Are you a Dunker??? I am.
Nothing like a warm cookie . . . all spicy and fragrantly yummy . . . dunked into an ice cold glass of milk. Oh my. Scrummy. Scrummy. SCRUMMY!
There's nothing like sitting down to your favourite cookie and a glass of cold milk in the middle of the afternoon. It just makes a day seem right somehow, no matter how anything else is going.
*Old Fashioned Molasses Crinkles*
Makes about 20 cookies
Crisp and sugar on the outside and soft and chewy on the inside. Everyone's favourite!
For the cookies:
280g of plain flour (2 cups)
1 tsp bicarbonate of soda
1/2 tsp fine seasalt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
12 TBS cold vegetable shortening (White Flora, Trex or Crisco)
190g of golden caster sugar (1 cup)
1 large free range egg
60ml of molasses (1/4 cup, can use 30ml of golden syrup and 30ml of dark treacle)
50g of demerara sugar (1/4 cup)
Preheat the oven to 180*C/350*f/ gas mark 5. Line two baking sheets with some baking parchment paper. Set aside.
Cream the shortening and sugar together until light and fluffy. Beat in the salt, egg and molasses. Sift together the flour, bicarbonate of soda and spices. Add to the creamed mixture all at once. Beat on low until everything is well combined.
Working quickly take 2 TBS of dough at a time and shape into balls. (They will be about the size of a golf ball) Place the demerara sugar into a bowl. Roll the balls of dough in the sugar and place them onto the prepared baking sheets, leaving about 2 inches of space between each. Bake them, one cookie sheet at a time, for about 18 minutes until lightly browned on the bottoms and the tops have cracked. Transfer to a wire rack to cool completely before stirring in an airtight container.