molasses (lassie) buns
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 gingersnaps, you'll like them. The recipe makes about 4 dozen large cookies. I generally halve all the ingredients to make a smaller batch.
Blue Ribbon Recipe
These molasses (lassie) buns will be delicious with a cup of tea or a glass of milk. Their texture is a cross between a biscuit and a cookie. They're soft, chewy, and have a rich molasses flavor. Filled with cinnamon, ground ginger, allspice, and cloves, they are perfect for fall or holiday baking. In our research, we discovered a traditional Newfoundland molasses bun can have raisins. This recipe doesn't have them, but 1/2 to 1 cup can be mixed into the dough.
Ingredients
- 5 1/2 cups all-purpose flour
- 1 cup white or brown sugar
- 4 teaspoons baking soda
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger powder
- 1 teaspoon allspice, ground
- 1/2 teaspoon clove, ground
- 1/8 teaspoon salt
- 1 stick butter
- 1 cup dark molasses
- 3/4 - 1 cups warm water
How To Make molasses (lassie) buns
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Step 1Preheat the oven to 375 degrees F. Mix all dry ingredients. -
Step 2Cut in butter and mix until lumps of butter have been broken up and well-distributed.
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Step 3Make a well in the middle of the mixture and add the molasses.
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Step 4Mix well, adding the warm water. Start with 3/4 cup and add more as needed.
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Step 5Flour a cutting board or flat countertop and place the dough.
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Step 6Roll the dough out to the desired thickness. I usually roll it out to about 3/8" thick.
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Step 7Take a cookie cutter or a large glass and, using the rim, cut out large circles.
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Step 8Place them onto a greased cookie sheet.
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Step 9Bake for 12 - 15 minutes at 375 degrees F. The time depends on the oven. I never go over 15 minutes and cookies remain soft.
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