Molasses, also known as black treacle is a thick syrup sweetener produced as a bi-product of sugar production from sugarcane. Unlike table sugar, molasses has an intense flavour that is sweet, yet bitter and works well in baked goods like gingerbread, cookies and cakes. Interestingly, blackstrap molasses is a rich source of micronutrients including iron, calcium, magnesium and B vitamins, so has a long history of being used as a dietary supplement. These traditional cookies utilize a small amount of molasses, meaning that the are low FODMAP in a single serve, but remain big on flavour!
¾ cup butter or margarine, melted
1 cup white sugar
¼ cup molasses
2 cups gluten free plain flour
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
In a large bowl, combine melted butter, sugar and egg and mix until smooth. Stir in molasses, flour, baking powder, salt, cinnamon and all spice and stir until mixture combines into a dough. Cover dough with plastic wrap and refrigerate for at least 1 hour, or until dough is firm.
Meanwhile, preheat oven to 180°C/356°F and line a large baking tray with baking paper.
Divide dough into 30 walnut sized pieces and roll into balls. Place dough balls on the baking tray ~5cm apart. Do not flatten dough - cookies will spread out as they bake.
Bake cookies in oven for ~10 minutes, or until tops of cookies begin to crack. Leave cookies on tray to cool slightly before transferring onto a wire cooling rack.
|Nutrition Information (per serve)
|478 Kj / 114 cal