Makes ± 24 cookies
300g / 2 cups flour
2 tsp bicarbonate of soda
½ tsp ground cinnamon
1 Tbsp ground ginger
Pinch flaky sea salt
1 large egg
115g butter, melted
70g / ⅓ cup sugar
100g / ⅓ cup Vital Molasses
50g / ¼ cup brown sugar, plus extra for rolling
Preheat oven to 190˚C.
Line 2 baking trays with baking paper.
Whisk flour, bicarbonate of soda, cinnamon, ginger and salt together in a small bowl.
Whisk egg, melted butter, sugar, Vital Molasses, and brown sugar together in a medium bowl. (Or combine in a stand mixer fitted with a paddle attachment.)
Using a firm spatula, fold the dry ingredients into the wet ingredients until well mixed.
Cover and rest the dough in the fridge for 30 minutes to firm up.
For perfectly even cookies weigh your dough at this point. Decide on your perfect size of cookie. 30g makes a good medium sized cookie.
Scoop and weigh the dough as you go and then roll them into neat 30g balls.
Roll the balls in the extra brown sugar and place on the baking trays.
Press down gently with a fork. Vt
Bake cookies, in batches until golden brown, puffed, cracked, and cooked through.
For a chewy cookie, bake for 12 minutes. For a crisper cookie, bake for 15 minutes.
(Cookie baking time for 30g dough balls. Adjust for larger / smaller cookies)
Transfer to a wire rack, let cool until crisp and firm and enjoy!
Top tip: The cookie dough freezes really well so once rolled into balls, place on a tray and freeze. Once frozen, transfer to a ziplock bag and pull out for cookie emergencies!