Christmas Molasses Ginger Cookies

It is the best time of the year to bake ginger cookies. Living in Malaysia, we can get fresh ginger thoughout the year and preserved ginger is easily available as well. I used preserved ginger for the cookies instead of grounded. I love to bite on the ginger pieces when chewing the cookies.
As we are going to have kids around for the Christmas gathering, I make it less ginger... These ginger cookies will disappear quickly, so I make a large batch!
Ingredient:

• 115g Butter


• 125g Brown Sugar (extra brown sugar to sprinkle on top of dough before baking - optional)


• 4 Tbsp Blackstrap Molasses / Treacle


• 1tsp Fresh Lemon Juice


• 275g Plain Flour


• 1tsp Baking Soda


• 50g Preserved Ginger (coarsely chopped)


• 1/4 tsp ground cinnamon


• 1/4 tsp ground cloves


• some dusting sugar (decoration)

Method:

1. Preheat oven to 160 degree C. Lined baking tray with parchment/baking sheets.


2. Sift flour, baking soda and spices together.


3. Cream butter and sugar. Stir in egg, molasses and lemon juice. Add in flour mixture and mix well.


4. Spooned the dough (desired size) on the prepared baking tin. Place about 5cm apart. Sprinkle some brown sugar on top (optional).


5. Bake until cookies are just firm to the touch, abvout 12 minutes. Leave to cool on wire rack.

Point to highlight:

Do not chopped preserved ginger too fine, I love biting on ginger pieces.