If you fancy spicy biscuits who’s flavours resound with the richness of molasses and the warmth of Christmas, then these are your cup of tea.
- 3 tablespoons molasses
- 1 tablespoon brown sugar or raw sugar
- ¼ cup blackstrap molasses
- 1 tablespoon maple syrup
- 125 grams spelt
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 85 grams unsalted butter
- ¾ teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground pepper
- 1 egg yolk
- ½ teaspoon vanilla extract
- Put an oven rack in the middle position and preheat the oven to 190 degrees Celsius. Line a baking sheet with wax paper.
- Whisk the flour, baking soda and salt in a bowl.
- Melt the butter over medium heat in a small saucepan. Stir in the cinnamon, ginger, cloves, allspice and pepper. Cook for about 1-2 minutes until it starts to smell of spices.
- Put the butter mixture into a glass bowl and let it cool a bit.
- Whisk the 3 tablespoons of molasses, the maple syrup, egg yolk, vanilla and the blackstrap molasses into the melted butter mixture.
- Stir in the flour mixture until they are combined.
- Scoop out one tablespoon of dough and shape into a bowl. Be warned, it will be sticky and will expand and grow in the oven.
- Sprinkle the 1 tablespoon of sugar on each biscuit.
- Bake the biscuits for about 9-15 minutes, carefully watching for burning. The centres will still be slightly soft but the edges should be set.
- Leave the biscuits to cool for about 10 minutes, then put on a wire rack.