- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp anise seed
- 1/4 tsp ground white pepper
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 6 tbsp (85 grams) unsalted butter at room temperature
- 1/3 cup plus 2 tbsp (90 grams) packed dark brown sugar
- 1/4 cup (100 grams) blackstrap molasses
- 1 large egg yolk
- 1 3/4 cups plus 2 tbsp (235 grams) AP flour, plus more for dusting
- 1 tbsp Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Rum Butter Glaze
- 2/3 cup (80 grams)confectioners (icing) sugar
- 1/8 tsp ground cinnamon
- 1 tbsp (15 grams) unsalted butter, melted and warm
- 1 tbsp dark rum or lemon juice
- 1 tsp warm water
Blend all the spices (cinnamon through cloves) together in a small bowl and set aside.
Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment set up. Beat on medium speed till smooth and incorporated.
Add the egg yolk and continue to beat till fully combined.
Sift the flour, cocoa powder, baking powder, spice blend and salt together in a bowl.
Turn the speed to low and add the flour mixture to the butter and molasses.
Once the mixture has comb together, tip the dough onto a floured surface and knead gently.
Roll out the dough so that it is about 1/4 (.5 cm) thick. Don't go any thinner. If the dough seems to crack, this is alright, just press together lightly with your fingers.Preheat the oven to 375F (190C) and line two baking sheets with parchment paper.
Use the PastryMade rolling pin into flour, shake off any excess, and press firmly into the dough to create a deep imprint. Bear in mind that the cookies will rise and puff up slightly, so you want as deep an impression as possible. Press firmly but roll slowly or else you will push the dough across and it will be thinner than you need.
When using a rolling pin, feel free to cut out cookies throughout the pattern.
Transfer the cookies to the baking sheets, leaving 3/4 inch (2 cm) space between each.
Re-roll the dough and continue till all used up.
Bake for 9-10 minutes, rotating the sheets halfway through the baking time, until firm to the touch. They will continue to firm up as they cool, so don't be tempted to cook them further.
Rum Butter Glaze
While the cookies are in the oven, create the glaze and have it ready- it needs to be brushed on while the cookies are still warm out of the oven.
Sift the sugar and cinnamon in a small bowl.
Add the melted butter, rum and water and mix till smooth. The glaze will thicken slightly if it sits around, so stir in a little more water when needed. It should have the consistency of runny honey (but not too runny)
Remove the cookies from the oven, and leave them to cool for 5 minutes.
Then brush or dab the cookies with the glaze. Let it settle into the crevices.
Transfer to a wire rack to cool completely.