Melgaço CookiesAnanás e Hortelã
150 flour (grs of spelled)
75 flour (grs of integral spelled)
1 teaspoon ground ginger (tsp of)
1/2 teaspoon baking powder (tsp of)
1/2 teaspoon baking soda (tsp of)
1/2 teaspoon Bonsalt (tsp of)
50 brown sugar (grs of)
80 molasses (grs of cane)
45 butter (grs of melted and cooled)
1 beaten eggs
brown sugar (to taste)
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1Place the flour, the ginger, the yeast, and the salt in a bowl. Mix well.
2In another bowl mix the sugar with the molasses, the butter and the egg.
3Add the dry ingredients to the liquid ingredients and mix well, until you've obtained a smooth dough.
4If necessary add a little water or flour if the dough is too dry or too soft.
5Form a ball with the dough, wrap in cling film and chill in the refrigerator for 1 hour.
6Preheat oven to 180ºC Celsius and remove the cold dough from the refrigerator, allow to warm up for 15 minutes.
7Roll out the dough on a floured board to a thickness of 2mm. Cut into the desired shape and place in a greased baking tray lined with parchment paper.
8Sprinkle the cookies with demerara sugar and bake until cooked (about 8-12 min).