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+ servings

Gingerbread Molasses Biscuits

Gingerbread Molasses Biscuits - These chewy ginger molasses biscuits are gluten free, delicious and are perfect for the holidays! 
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Prep Time 15 minutes
Total Time 15 minutes
Course Baking
Servings 25

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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. 
Tried this recipe?Let us know how it was!