Molasses is quite unknown in The Netherlands. We eat it regularly because it is an ingredient for our very Dutch Drop and sweet soy sauce Ketjap. Most people only find out that they know the taste of molasses after they try it in our store or our distillery. In other countries molasses is used a lot more in for example baking. That is also why we sell the molasses we use for our rum in our store.
To start the Dutch Molasses Revolution we decided to make a molasses cookies recipe, with a Dutch twist.
Ingredients:
- 100g butter
- 200g caster sugar
- 100g Rummieclub molasses
- 1 egg
- 300g of zelfrijzend bakmeel
- ½tsp salt
- 3 tsp koekkruiden
- 100g sugar for coating
- Melt the butter in a pan and leave to cool. After the butter has cooled down, mix it with the caster sugar, the molasses and the egg.
- In a separate bowl, mix the zelfrijzend bakmeel, salt and koekkruiden. Knead the dry mixture into the butter/molasses mixture.
- Cover the dough with clingfilm and leave to rest for 3 hours in the fridge
- Make small balls from the dough and roll them in the sugar
- Place on a baking tray lined with a sheet of baking paper. About 3 cm apart
- Bake for 10 minutes at 180°C
The cookies will stay a bit soft even after cooling down. They are the best when they are still a bit warm with a soft inside but a nice chewy outside! Enjoy!