warm up

AMERICAN-STYLE GINGER MOLASSES COOKIES

MAKES 34

“One of my favourite things about ginger is its universality. The punchy heat and moreish spice sing when paired with sweetness, and so many global cuisines have their own take – from molasses-heavy Jamaican cakes to irresistible Italian bombolini.”

2¹/4 cups (335g) plain flour
2 tsp bicarbonate of soda
1 tbs ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
170g unsalted butter, chopped, softened
1/2 cup (110g) caster sugar
1/2 cup (110g) dark brown sugar
1 egg
1/4 cup (95g) molasses
1 cup (220g) demerara sugar

Combine the flour, bicarb, ginger, cinnamon, allspice and¹/2 tsp salt in a bowl. Set aside.

Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale. Add the egg and beat until well combined, then add the molasses. Gradually add the flour mixture and fold through until well combined. The dough will be very soft and sticky. Cover bowl with plastic wrap and refrigerate for