These cookies were an experiment to try using pomegranate molasses in baking. It's got an amazing but really unusual flavour - an almost sweet and sour tang - so I added some lemon zest, spices (cinnamon, ginger and nutmeg) and sweetened it with a little cocoa and white and milk chocolate chips.
Ingredients
4 oz butter
4 oz golden caster sugar
2 tbsp pomegranate molasses
Grated zest of 1 lemon
1 tsp vanilla essence
1 egg, lightly beaten
6 oz self-raising flour
1 tbsp cocoa
1 tsp baking powder
½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
Pinch of salt
2 oz white chocolate chips
2 oz milk chocolate chips
Method
- Preheat the oven at 180°C and line a baking sheet.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the pomegranate molasses, lemon zest, vanilla and beaten egg and mix well.
- Sift in the flour, cocoa, baking powder, cinnamon, ginger, nutmeg and salt and beat until a smooth dough is formed.
- Fold in the chocolate chips.
- Scoop balls of dough onto the baking sheet, spaced 3 inches apart.
- Bake for 8-10 minutes until golden and slightly soft in the middle.
- Leave to cool slightly on the baking sheet before removing to a wire rack to cool completely.
Sounds amazing!
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