• 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 egg
  • brown sugar (to taste)


  1. Place the flour, the ginger, the yeast, and the salt in a bowl. Mix well.
  2. In another bowl mix the sugar with the molasses, the butter and the egg.
  3. Add the dry ingredients to the liquid ingredients and mix well, until you've obtained a smooth dough.
  4. If necessary add a little water or flour if the dough is too dry or too soft.
  5. Form a ball with the dough, wrap in cling film and chill in the refrigerator for 1 hour.
  6. Preheat oven to 180ºC Celsius and remove the cold dough from the refrigerator, allow to warm up for 15 minutes.
  7. Roll 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.
  8. Sprinkle the cookies with demerara sugar and bake until cooked (about 8-12 min).
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