In today’s world, it can be hard to find the time to bake biscuits at home,  but I am convinced that home-made is still the best!  In the end it’s almost as cheap as buying them, and  there is really nothing that compares to a freshly-baked biscuit still hot from the oven.
A perennial favourite around my house, these Molasses and Spice Biscuits are almost sinfully delicious! Â The cinnamon, cloves and ginger add an exotic nuance to the recipe that always makes me think of spice caravans winding their way across some Eastern desert. Â Just one bite brings images of camels and colourful piles of spices and fabrics to mind.
As with most biscuit recipes, this one is fairly quick and easy to prepare. Â The trick is to leave the uncooked dough in the refrigerator as long as possible, overnight if you can. Â This helps to keep them from spreading out too much while baking and merging together into one giant mess on the baking sheet.
When they’re ready, serve with a glass of milk or a cup of tea for dipping.
Ingredients:
Instructions:
Prep Time:Â 15 minutes + 30 minutes chilling
Cooking Time: 14 minutes
Serves: 6 (about 40 cookies)
Difficulty: Easy
Note: For a more chocolaty option, try these chocolate chunk and raspberry cookies.
Tags: baking soda, butter, cinnamon, cloves, eggs, ginger, molasses, molasses and spice biscuits, sugar, vegetable oil, white flour
I have a kis who likes uncooked dough better than cooked dough…I´ll have to keep an eye on him for this one!