Gingerbread Molasses Biscuits
Gingerbread Molasses Biscuits – These chewy ginger molasses biscuits are gluten free, delicious and are perfect for the holidays!
These delicious holiday biscuits are rolled in demerara sugar because have you seen how pretty it is? Also it adds crunch and I love me some texture. I bang on about it in so many if my posts! I mean you could skip the rolling in derm (We are on nick name terms – ya get me) but I wouldn’t.
No long till the holidays now! I know you are excited. I love a good biscuit and a brew. Every time there is a celebration I think about how I really need to share more sweet recipes on the blog. I then sit down with a pen and paper and write out all the recipes I will make for the blog. It never happens and i don’t know why but things are going to change around here. I promise. I literally have so many recipes I want to share.
I know I already shared a ginger based biscuit recipe today. Its a real problem. My family are obsessed. They made me do it. They insist that I make ginger cookies regularly and then I just have to share them. I mean, you can change the flavours and add icing or chocolate or whatever else you like.
I love molasses and I am aware that a lot of people don/t because it is a by product of sugar but actually I was told by my naturopath that it is better for you. It is especially good for me because it has the lowest sugar content of any sugar cane product. Blackstrap molasses also contain vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium! How cool is that?
So if you are up for a little baking and want a gluten free ginger bread biscuit, give this delicious recipe a try! My husbands mates devoured them..
Gingerbread Molasses Biscuits
Gingerbread Molasses Biscuits - These chewy ginger molasses biscuits are gluten free, delicious and are perfect for the holidays!
- 170 grams Butter melted
- 150 grams Coconut or Light Brown Sugar
- 1 large Egg
- 2 tsp Vanilla Extract
- 110 grams Blackstrap Molasses
- 270 grams Plain Flour I used gluten free
- 2 tsp Bicarbonate of Soda
- 1 tsp Ground Ginger
- 1 tsp Fresh Ginger finely grated
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 1/4 tsp Salt
- 2-3 tbsp Demerara Sugar
Line 2 trays with greaseproof paper
In a stand mixer or large bowl, cream together butter, sugar and vanilla for 5 minutes on medium low.
Ass the eggs and molasses and mix for another 2 minutes.
Stir in the flour, Bicarbonate of Soda, Ground and grated Ginger, Cinnamon, Nutmeg, Cloves and Salt and mix until a dough forms.
Add the demerara to a large plate and set aside.
Roll 25 balls with the dough. Roll them in the sugar and set aside on a plate.
Pop into the fridge for 30 minutes.
Place the dough onto the trays 2 inches apart and bake for 8 - 10 minutes. Allow to cool for 5 minutes then transfer to a wire rack.
Optional Step - When the biscuits are just hot out of the oven, I use the back of a spoon to shape them into circles. (Incase they are wonky which your probably won't be but mine definitely were!).
Feel free to adjust the amount of ginger in this recipe. I love ginger so the more the merrier for me.