I don’t know what’s wrong with me but I’ve been craving cookies like CRAZY lately!! Seriously it’s all I want to bake now 🙂 🙂
Whether they’re crispy or crunchy, soft or chewy, spiced, classic cookies whatever, I want them. Today’s recipe is no exception! These crispy, crunchy biscuits, cookies if you’re in the States, are incredible! Like “oh my God these are the most amazing things ever!!” Incredible 🙂 🙂
I was initially making my classic gingersnap biscuits but I wanted to turn them up a notch. The base recipe is the same but I subbed some molasses in the place of honey and bumped up the ginger a tad. I also shaped the biscuits differently by rolling out the dough to about 1/4 inch in thickness then cut out discs of dough. This made them nice and uniform as well as baked up deliciously 🙂
Here are a few tips to make these biscuits outstanding:
- Use the best quality butter you can manage. European butter like Lurpak is recommended. I really noticed a difference in texture and especially flavour.
- Use salted butter instead of adding salt to the dough. This gives a well balanced flavour.
- Try and find a good quality pure honey. I found using honey added such a wonderful caramely toffee honey biscuit undertone to the biscuits.
- Keep the dough as dry as you can adding as little liquids as possible. Dough needs to be on the crumbly side and just holding itself together.
- Bake them right after you cut them and let them cool completely on a wire rack. They get extra crunchy 😉
These are by far one of the best cookies I’ve ever eaten! They do soften up a little by the next day but that’s normal since they’re made from butter and honey 🙂 wait until they’re completely cooled after baking, it won’t take long just about 30 to 40 minutes and bite into one of these golden treasures 😉
You can also add a little spice to the dough like cinnamon, nutmeg, cloves, cardamom etc or make them gingerbready cookies 😉
I really hope you guys enjoy these biscuits/cookies and remember to tag me with all your dutch baker bakes @dutchbakerblog on Instagram, Facebook and Twitter ❤
Crunchy Ginger Molasses Biscuits (Cookies)
Makes 11 – 15 biscuits.
- 3/4 cup + 2 tablespoons (110gms) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoon ginger powder
- 3 tablespoons sugar
- 1/4 cup (50gms) salted butter, chopped into pieces
- 2 tablespoons molasses
- 1 – 2 tablespoons honey
- Preheat oven to 160C/325F. Line a baking tray with baking paper.
- In a large bowl, whisk together flour, baking powder and soda, ginger and sugar.
- Add in butter and whisk in until a crumble mixture forms that looks like wet sand.
- Add in the molasses and stir until completely combined and mixture is all covered. I like to use my hands for this to rub the mixture well.
- Add in 1 tablespoon of honey and stir and fold into a dough. If the dough is too dry and won’t hold itself together, add in a little bit more honey. You shouldn’t need more than 2 tablespoons altogether.
- Bring together into a ball and roll out on a clean surface to 1/4 inch thickness. Don’t try to smooth it out, the less you work the dough the better. Leave any crinkles that may be showing and if any dough crumbles then just push it all together.
- Cut out disc shapes and place onto the baking tray. Bake in the oven for 5 – 8 minutes depending on how big or small they were cut.
- Let biscuits cool on the tray for 5 minutes before placing on wire racks to cool completely. They will harden as they set.
Biscuits/cookies are best served fresh as that’s when they are the crunchiest. Store in an airtight container for up to one week.
Recipe adapted from my gingersnap biscuits.