Armed with another gluten free year of experience under my belt, I made my family's Moravian Molasses Cookies again for the holidays. A small amount of quick internet research tells me that these cookies originated in what is now the Czech Republic after the spice trade began to take off in the area. These cookies were meant to highlight those new flavorful spices that were coming through the region. This re-vamped version eliminates the gums I used in my first attempt and changes amount of flour to 140 grams of gluten free all purpose flour mix per cup in the original recipe.
- 630 grams gluten free all purpose flour mix
- 1 tbsp psyllium whole husks
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 cup dark brown sugar
- 1 cup butter, melted
- 1 1/2 cups molasses
- 1/2 tsp apple cider vinegar
In a large bowl or stand mixer, combine and mix together the flour, psyllium whole husks, baking soda, and spices.
Add brown sugar to the dry ingredients and mix to combine.
Add the melted butter and mix to combine.
Add the molasses and vinegar and mix until well combined.
Chill the dough in refrigerator overnight.
Sprinkle a generous amount of gluten free all purpose flour on a flat surface or SilPat.
Roll dough out to 1/4 inch thick on the mat, continuing to sprinkle flour on the mat.
Cut with cookie cutters and place on a baking sheet lined with parchment paper.
Bake at 350 degrees F for about 10 minutes or until the edges have just begun to darken.
Allow to cool completely before enjoying. These also taste quite wonderful right from the freezer!