Noirin’s crackle top molasses cookies

Molasses cookies - 1Our mothers are often the best cooks and bakers we know, and I can safely say mine is no exception to this rule. These cookies are one of my mom’s most famous and they always appear magically on the coffee table when tea is poured. They’re also great because they don’t require any exotic ingredients which means you can usually make them without having to venture to the shops.

What you’ll need

Molasses cookies - 22/3 cup vegetable oil
1 cup granulated sugar
1 egg
1/4 cup molasses/black treacle
2 1/4 cup all purpose flour/plain flour
2 tsp baking soda
1 tsp cinnamon
1 tsp dried ginger
About 1/3 cup granulated sugar

What to do

Using electric beaters, mix the oil, sugar, egg and treacle together in a large bowl. Next, add the flour, baking soda, cinnamon and ginger, and mix until combined.

Molasses cookies - 3At this point I found the dough was a bit less solid than usual (I think the British treacle might have slightly different properties to the Canadian molasses) so I popped it into the fridge for a couple of hours to firm up.

Once the dough is firm enough to roll into balls, preheat the oven to 180°C/160°C fan/350°F.

Pour the remaining 1/3 cup sugar into a small bowl. Roll the dough into tablespoon sized balls, then roll the balls in sugar and place 3 inches apart on greased cookie sheets.

Molasses cookies - 4Bake for 12-14 minutes, leave to cool on the sheets for 5 minutes, then allow to cool completely on racks.

Enjoy alongside a cup of tea – these make exceptional dunkers!