This month’s Gluten Free Ratio Rally is brought you by cookie. Think of all those holiday treats you can make!
Nothing says holiday more to me than a spice cookie full of clove and ginger. In this cookie, hidden way beneath where you’ll never actually find them are those raisins. In fact they are married to the Rum. The Rum and raisin co-mingled for quite some time and then got superbly mashed together with credit going to that mini food processor. Wherever you taste Rum, the taste of raisin is sure to follow. And watch out for that other bite. That would be pepper and that other thing called cocoa in that back-note flavor.
This recipe is inspired by the Ginger Molasses Cookie in Flour (here). It is recreated to add an intense gluten-free dark flavor cookie with a spice bite and back notes of lemon and raisin rum.
Ruhlman’s ratio for this sort of drop cookie (here) is equal parts sugar, flour, butter and an egg for about every 250 grams of flour. This recipes works out to be almost exactly that.
It is an easy cookie to put together and you can make the dough ahead of time and chill or freeze portions for when you want to bake some fresh delicious treats. They taste especially good with a spicy cup of tea late at night.
And they remind me of the holidays – bake some using festive holiday sugar for the final dusting and package them up as gifts. If you don’t eat them first, that is.
|Molasses Rum Raisin Cookies, Gluten Free||
- 4-6 tablespoon rum 1.5 oz raisins
- grated zest from one lemon
- 1.5 sticks unsalted butter, room temperature
- 1 egg plus one egg white
- 280 g brown sugar
- 60 grams dark unsulfured molasses
- 280 g gf flour (130 brown rice, 50 white, 50 oat, 50 arrowroot or tapioca)
- 1 teaspoon baking soda
- pinch of kosher salt
- ½ teaspoon ginger ground
- ½ teaspoon cinnamon
- ½ teaspoon dutch processed cocoa
- ¼ teaspoon ground cloves
- ¼ teaspoon lemon peel powder
- ¼ teaspoon freshly ground black pepper
- about ¾ to 1 cup of Demerara or other chunky sugar for rolling
- Preheat oven to 350 about fifteen minutes before you begin baking the cookies. Line two baking sheets with parchment.
- Pour the rum over the raisins in a small container and leave to soak for at least an hour before beginning the recipe. Right before you begin, purée the mixture along with the lemon peel in a small food processor or blender until as smooth as possible.
- In the bowl of a stand mixer, weigh or measure in the butter,eggs, sugar, molasses, and add the puréed rum/raisin/lemon peel mixture. Mix on low until just fully mixed. Turn to medium and mix, scraping down sides if needed for about two minutes. Weigh the flours together in a small bowl and add the baking soda, salt, ginger, cinnamon, cloves, cocoa, lemon peel powder and black pepper. Whisk just to incorporate. Turn mixer to low and add the dry ingredients. Use a spatula to take a final turn mixing all the little rogue ingredients stuck to the bottom or the sides. Cover with plastic wrap and let the mixture sit out for about 45 minutes.
- Using an ice cream scoop (almost ¼ cup size) drop each (very sticky) ball into a bowl of sugar (I use Demerara which is chunky and has a higher melting point) and roll it around without losing the shape. Carefully place on prepared baking sheet. You should get 5-6 balls on each sheet. Bake about 8 minutes and rotate. Bake 6-7 minutes more and remove from the oven. They will look slightly under-done but they are not. Let them cool for a few minutes and remove to a rack to cool completely. If you want very crispy cookies, bake a minute or so longer. These are chewy crispy.