Servings: 24 serving(s)
Prep time: 15 minutes
Total time: 33 minutes
Cooking time: 18 minutes
Cape Breton Molasses Biscuits are old fashioned thick-cut molasses cookies. Not-too-sweet.
A little while ago, writer and photographer Kelly Neil wrote a lovely piece in the Halifax Chronicle Herald about two Cape Breton grandmothers. As you may have guessed (or assumed) an East Coast article about grandmothers is bound to include memories of fresh baking and time around the table.
As an added treat, this article included an old fashioned recipe for molasses biscuits, a thick cut soft molasses cookie that isn’t too sweet.
The recipe is very similar to our recipes for Katie’s Fat Molasses Cookies, Lassy Buns and Pubnico Molasses Cookies. It shows how recipes can travel from place to place, gathering new stories over time.
My version below includes a couple of slight modifications to the original recipe as it was printed in the paper. I use butter instead of shortening and double the amount of ginger.
The dough is quite soft but resist the urge to add much extra flour when you’re rolling or patting them out.
- Refrigerate the dough overnight if you find it too soft.
- Use a cookie scoop instead of rolling and cutting the dough. Flatten the dough with a fork before baking.
Cape Breton molasses biscuits are good served with butter, peanut butter or a slice of cheese.
Cape Breton Molasses Biscuits Recipe
Makes about 2 dozen biscuits (using a 2 ½” round cookie cutter)
- 1 cup butter, softened
- 1 cup brown sugar
- 1 egg, room temperature
- 1 cup Crosby’s Fancy Molasses
- 1/2 cup milk soured with 1 Tbsp. vinegar*
- 4 1/2 cups flour, spooned in
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cloves
- 1 tsp. cinnamon
- 1 ½ tsp. ginger
*To sour the milk: Add 1 Tbsp. vinegar to ½ cup measuring cup and fill with milk. Let sit 5 minutes until it curdles.
- Preheat oven to 350º F and line a baking sheet with parchment paper.
- In a large bowl cream the butter and sugar.
- Beat in the egg, then the molasses and milk.
- In a separate bowl whisk the flour, baking soda, salt and spices.
- Stir dry into the wet mixture in two additions (don’t over mix).
- Scrape dough onto a lightly floured surface and roll or pat ½” thick.
- Cut into rounds and prick with a fork.
- Bake 16-18 minutes, until the tops just bounce back.
- Let cool on the pan.
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