
Preheat the oven to 180°C
Whisk together –
- 1 3/4 cups all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 2 1/2 tsp ginger powder
- 1 tsp cinnamon powder
- 1/8 tsp ground cloves
Beat in a large bowl until very fluffy –
- 6 tbsp unsalted butter
- 3/4 cup sugar
Add and beat until well combined –
- 1 large egg
- 1/4 cup dark molasses* (I used substitute since I didn’t have molasses)
- 1/4 tsp lemon or orange zest
- 1/2 tsp lemon juice
Method –
- Stir in the flour mixture until well blended
- Form the dough into 3/4” balls and arrange them 1” apart on a baking sheet
- Bake about 16 minutes
Molasses substitute–
- 2 cups dark brown sugar
- 3/4 cups water
- 1/4 tsp cream of tartar
- 2 tsp freshly squeezed lemon juice
Method –
- In a heavy bottomed saucepan over medium heat, add all the ingredients
- Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it becomes a slightly thick syrup that drips off your spatula slowly. This will takes just 3 to 4 minutes. Don’t worry if you think it is a bit runny at this stage because as it cools it will get thicker.
- Use this molasses substitute in any recipe in place of molasses. It will last 3-4 months in an airtight container at room temperature. After a while, if you notice it hardens, heat it back up again to dissolve the granules. It makes 1 1/2 cups of molasses substitute.