Crispy Molasses Stars

Crispy cut-out cookies that are made with molasses. That is how they have the signature dark colour and are perfect canvas for decorating in snow motives with a contrastingly white royal icing.

These spicy cookies are perfumed similarly to the Lebkuchen, but because of their high fat quantity, they are harder and able to keep their crispiness even after stored for months. These should be rolled out very thinly. I rolled mine to 3 mm (even less on one batch) and produced more than hundred. 

for the cookies:

140 g unsalted butter
110 g molasses
125 g custard sugar

250 g all purpose flour
70 g cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp cinnamon
1/4 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp cardamom

grated rind of one lemon
1/4 cup ground almonds

5.5 cm 6-point star cookie cutter

prepare the cookies:

1. In a heavy-bottomed pan, warm the butter, sugar and molasses, stirring until the sugar dissolves. Do not bring to boil. Leave to cool.
2. Add the sifted dry ingredients and stir with a flexible spatula.
3. Add the lemon rind and almonds.
4. Wrap the dough in a clean foil and let it rest overnight at room temperature.
5. Divide the dough in two and roll each piece very thinly.
6. Cut out the cookies and place them on a lined with parchment paper pan.
7. Bake for about 10 min in a pre-heated to 175C oven.
8. Leave them to cool on a wire rack.
9. Store in an airtight container at room temperature for up to a month.
10. Decorate, if desired.


Share with friends and family:

1. Choose a box that will accommodate the size of cookies you have made.
2. Cut a wax paper ribbon the same width as the cookies.
3. Pack the cookies and slide them into the box. Fill it until the lid so the cookies would have no space to move around.
4. Share with love.


Comments

Linda said…
The cookies look delicious! ... But I'm not familiar with grams in cooking...cups!!
14 December 2014 at 03:11
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