GingerDread Mon

GingerDread Mon! These gingerbread cookies embody the heart of the Caribbean.

Issue 2, 2015, JamaicanEats magazine

With the aroma of molasses, ground cinnamon, ginger, nutmeg and cloves,these GingerDread cookies are warm and fragrant. Have some fun and decorate them with dreadlocks in whichever way you please.

  • 3 cups all purpose flour
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 cup unsalted butter at roomtemperature
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 2/3 cup unsulphured molasses

Direction

  1. 1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
  2. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy.
  3. Add the egg and molasses and beat until well combined.
  4. Gradually add the flour mixture, beating until incorporated.
  5. Divide the dough in half, wrap each half in plastic. Refrigerate for at least two hours or overnight to make it firm.
  6. Preheat oven to 350 degrees F and place rack in the centre of the oven. Line 2 baking sheets with parchment paper.
  7. On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
  8. . Use a gingerbread cutter to cut out the cookies. Lift the cookies onto the baking sheet, placing them about an inch apart. If you notice that the cookies are a little soft, put them, still on the baking sheet, in the fridge for about 10 minutes to keep them from losing their shape.
  9. Bake for 8 -12 minutes, depending on the size of the cookies. You’ll know they are done when they become firm and the edges start to brown.
  10. Remove from the oven and cool on the baking sheet for about a minute, then transfer to a wire rack to cool completely.
    Press raisins and candies into the dough to make eyes and buttons, if you want, while the cookies are still warm.

Makes about 3 dozen cookies, depending on the size of the cookie cutter.
Store in an airtight container.

TIP: To prevent molasses from sticking to the measuring cup, first spray the cup with a non-stick cooking spray.

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-By JamaicanEats

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com