Molasses Cookies

Name: Molasses Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g butter; 20g Egg liquid; 35g Caster sugar; 100g Low-gluten flour; 12g Molasses; 1/8 teaspoon baking soda

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I made molasses twice, because many of Meng's pastries are used. However, it has never been used once, the first time, it seems to be taken to eat rice dumplings. For the second time, I was tossed up by the cold ice powder. This day seems to be a little idle, not tossing about something seems to be a little restless. Let's have a cookie. I opened Ms. Meng's book, and it happened to turn to the molasses biscuits, which was it, before the molasses had been tossed.
It's just that the color doesn't seem to be as dark as Teacher Meng's? Could it be that the copycat version of molasses is not strong enough?

Ingredients

40g Butter
20g Egg Liquid
35g Caster Sugar
100g Low-gluten Flour
12g Molasses
1/8 teaspoon Baking Soda

Molasses Cookies

1. Ingredients: 40 grams of butter, 35 grams of caster sugar, 20 grams of whole egg liquid, 12 grams of molasses, 100 grams of low-gluten flour, 1/8 tsp of baking soda

2. To soften the butter, add in caster sugar and beat evenly. Pour the molasses and beat evenly.

3. Add the whole egg and beat in portions until it becomes an even creamy paste. Mix low-gluten flour and baking soda, sift into the cream paste, mix well

4. Wrap it with plastic wrap, put it in the refrigerator to relax for 30 minutes, and take it out. Divide into 10 grams/piece, knead round, press into a circle with a diameter of about 4-5 cm, place in a baking tray, put in the oven, middle layer, heat 170 degrees, lower heat 150 degrees, bake for about 25 minutes, turn off the heat Simmer for 10 minutes, out of the oven

Tips:
No molasses can be replaced with honey.
When mixing the batter, use a rubber spatula to stir in irregular directions to prevent the flour from becoming gluten.
The size of the cookies can be changed as you like.