molasses (lassie) buns
(1 rating)
I brought this recipe home from Newfoundland, where my family was vacationing. It's a very robust soft cookie (not really buns) recipe and reflects the robust life on the big island. It is especially good eaten warm right out of the oven, but keeps well. Great for the winter holidays (lots of spice). If you like ginger snaps, you'll like these.
►
(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
20 Min
Ingredients For molasses (lassie) buns
-
1 cdark molasses
-
1 cwarm water
-
1 stickbutter
-
1 cwhite or brown sugar
-
5 1/2 call purpose flour
-
4 tspbaking soda
-
1 tspcinnamon, ground
-
1 tspginger powder
-
1 tspallspice, ground
-
1/2 tspclove, ground
-
1/8 tspsalt
How To Make molasses (lassie) buns
-
1Mix all dry ingredients. Cut in butter and mix until lumps of butter have been broken up and well-distributed. Make a well in the middle of the mixture and add the molasses. Mix well, adding the warm water as needed.
-
2Flour a cutting board or flat countertop and roll dough out to desired thickness (I usually roll it out to about 3/8" thick.) Take a large glass and, using the rim, cut out large circles. Turn them onto a greased cookie sheet.
-
3Bake for 15-20 minutes at 400 degrees F. (Time depends on the oven. I never go over 15 minutes and cookies remain soft). Recipe makes about 4 dozen large cookies. I generally halve all the ingredients to make a smaller batch.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT