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Ginger Cookies with Cane Sugar Molasses

Method


Preheat oven to 175° C. Prepare two baking trays with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ginger, nutmeg, clove, and pepper. With an electric mixer, cream butter, whole cane sugar and cane sugar until light and fluffy. Beat in molasses and apple sauce. With mixer slowly beat in flour mixture until everything is combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

Pour the extra granulated sugar in a bowl for rolling. Roll balls into 3-4 cm thick balls and roll balls in sugar to coat. Place onto parchment paper and flatten balls, leave enough space between them. Bake cookies until brown for about 12 to 15 minutes, rotating trays halfway through. Let cookies cool on a wire rack. Store an in air tight container till serving and enjoy!

Rapunzel Products


1460370 Bourbon vanilla powder, HAND IN HAND
1400140 Rapadura whole cane sugar, HAND IN HAND
1400325 Cristallino cane sugar, HAND IN HAND
1400291 Sugar cane molasses
1200335 Sea salt with iodine
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