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Molasses Gingerbread Cookies

Molasses Ginerbread Cookies Recipe for Thermomix TM6

Useful Items

Oven, airtight container, baking tray, baking paper

Ingredients

  • 80 g sugar
  • 240 g raw almonds
  • ½ tsp baking powder
  • 1 pinch salt
  • 1 pinch ground black pepper
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 medium egg
  • 60 g sugar cane molasses

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Instructions

  • Preheat oven to 180°C and line a baking tray with baking paper.
  • Place a bowl on mixing bowl lid, weigh in 30 g sugar and set aside.
  • Place almonds and remaining 50 g sugar in mixing bowl then grind 15 sec/speed 10. Scrape down sides of mixing bowl with spatula.
  • Add baking powder, salt, pepper, ginger, nutmeg and cinnamon then mix 30 sec/speed 4.
  • Add egg and cane molasses then mix 30 sec/speed 6. Transfer to a bowl and divide into 16 portions (approx. 30 g each). Roll each in slightly oiled hands to form a ball, roll in reserved sugar and arrange on prepared tray. With a wet fork, press each ball into a round biscuit (approx. 1 cm thick).
  • Bake for 12-15 minutes (180°C) until golden. Leave on tray to cool for 10 minutes. Serve warm or leave to cool completely and store in an airtight container.
View this recipe on Cookidoo

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