Recipe for Molasses Cookies/Black Treacle Biscuits
1 cup molasses (8 oz black treacle)
1 Tablespoon (15 ml) ground ginger
1 Tablespoon (15 ml) baking soda (bicarbonate of soda)
2 Tablespoons (30 ml) warm water
1/2 cup melted butter (125 ml)
2 1/2 cups flour (approximately 1 lb 4 oz, or 567 grams)
Dissolve baking soda in the warm water in a small container and set aside.
In a glass measuring cup, combine molasses and ginger.
Then soften 1/2 cup of butter in the microwave and place in a medium mixing bowl. Add molasses/ginger mixture and baking soda/water to the butter and blend well.
Add enough flour to make a soft dough (approximately 2 and 1/2 cups – 600 grams or 1 lb, 4 oz).
Refrigerate the soft dough for at least two hours or overnight. Then, on a floured surface, roll out dough to approximately 1/4 inch thick. Cut into rounds or shapes, as desired.
Bake at 350 degrees for 8-10 minutes. When cool, spread icing over the cookies or dust with confectioner’s sugar.
For an alternate recipe, roll out the dough and place on a silicone sheet. Dot with raisins and bake. Afterwards, drizzle an icing glaze over the warm cookies (1 cup confectioner’s sugar, 2 Tablespoons milk, 1/2 tsp vanilla extract).