The weather in Hong Kong has finally started to gradually become colder. It’s really funny because I see all these things on the Internet where people in other parts of the world are celebrating autumn, yet I’m still living in 26ºC in Hong Kong. It’s almost as if we’re approaching early summer. But finally with the weather growing colder each day as we approach December, I finally had the mood to try something that fit the season: Molasses.
For the past week, I had been searching for recipes that were special for fall time since the last time I did something remotely fall related was quite some back-if I I remember correctly it was the Chai Spice Cinnamon Rolls in mid-October. Therefore I decided to find recipes that used rather hot/warmer ingredients e.g. ginger. But, it was almost as if 1 in 5 recipes requested for either Molasses or Treacle of some sort and being an unknowing amateur in baking and cooking, I had to research into what Molasses were.
Molasses Fact Profile:
What are Molasses?
Molasses is the name for the leftover syrup that doesn’t crystallise and precipitate out during the process of making sugar when boiling and extracting from the juice of sugar beets and sugarcane. In the process of making sugar crystals, the juice is repeatedly boiled and each time the precipitate evaporates, the sugar crystals are formed and taken and the sugar content of the remaining syrup decreases each time.
Types of Molasses
There are two main categories of Molasses that can be separated into three main types. There are two types of Molasses: sulphured and unsulphured. The difference between these two types is that sulphured molasses have been treated with sulphur dioxide in order to preserve it. However, this is often only used on young sugar cane and only a small portion of molasses are treated using this method because the flavour isn’t as clean as natural molasses.
The three different types of Molasses consist of: Light, Dark and Black Strap. The difference between the three types is the amount of sugar boiling cycles that they have gone through. Light, Dark and Black Strap go through 1, 2 and 3 sugar boiling cycles respectively. The effect that the boiling cycles have on the molasses are that with each boiling cycle, the sugar content is lowered and therefore the colour darkens and the syrup becomes more viscous with each cycle.
Extra Chewy Cookies and Milk, what better pairing could you ask for.
¾ cup butter
¾ cup sugar-with extra ½ cup to roll cookie dough in
¼ cup black strap molasses
2 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 /2 tsp ground cloves
½ tsp ground ginger
Pinch of nutmeg (optional)
½ tsp salt
Preheat oven to 190C
Line a baking tray with parchment paper or a silicon non-stick baking mat
In a large bowl, whisk the flour, baking soda, cinnamon, cloves, ginger, nutmeg and salt together.
With a stand mixer or a hand held mixer, cream the butter and sugar until combined
Add in the molasses and egg to the creamed butter and sugar and mix until incorporated
Slowly add in the flour mixture to the butter mixture and mix until all of this is combined
In a small bowl, pour in the extra ½ cup of sugar
Using an ice-cream scoop or your hands (take approx. 1 and ½ tbsp), take the dough and form them into balls and gently roll this into the sugar
Place the sugar-rolled cookie dough balls onto your baking sheets approximately 2 inches apart from each ball. Repeat this until all your dough is used-you may need to separate this into two batches because I only have one baking tray.
Bake for 10 minutes and don’t worry if they still look soft and undercooked-they will cook whilst they cool
Let your cookies cool on the baking tray for 5 minutes before transferring them to cool on a wire rack
You can store these cookies in an airtight container for up to 5 days
Adapted from the tablefortwoblog.
P.S. Claire, are you happy? I finally posted this. :’)