Molasses and rocket flower gingerbread

Molasses and rocket flower gingerbread

By
From
Sticky Fingers Green Thumb
Makes
16
Photographer
Tara Pearce, Tim Hillier

These deeply spiced cookies are given an extra peppery kick from the rocket leaves and flowers. Delicious with or without the dark chocolate glaze. Fun to make, fun to eat.

Ingredients

Quantity Ingredient
100g unsalted butter, chilled and cut into cubes
175g soft brown sugar
300g plain (all-purpose) flour
2 teaspoons baking powder
1/4 teaspoon sea salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg, freshly grated
1 egg, lightly beaten
115g molasses
3 tablespoons rocket, finely chopped
3 tablespoons rocket flower petals, plus extra to garnish

Chocolate glaze

Quantity Ingredient
450g good-quality dark chocolate (approx. 60% cocoa solids)
1 tablespoon vegetable oil

Method

  1. Preheat the oven to 190°C. Line a baking tray with baking paper.
  2. Using your hands, rub the butter and sugar together with the dry ingredients in a bowl to form coarse breadcrumbs. Stir in the egg and molasses with a spoon to form a soft dough, then add the rocket and flower petals and combine.
  3. Divide the mixture into three equal-sized pieces, turn each out onto a lightly flowered surface and knead lightly. Take one piece and roll it out to a 5 mm thickness, then punch out cookies using your favourite cutter. Repeat with the remaining dough.
  4. Place the cookies on the prepared baking tray and bake for 10 minutes, or until firm around the edges. Remove from the oven and leave to cool slightly on the tray for 5 minutes, then transfer to a wire rack and leave to cool completely.
  5. While the cookies are cooling, make the chocolate glaze. Place the chocolate and oil in a heatproof bowl set over a saucepan of lightly simmering water and heat gently, stirring, until the chocolate has melted and the mixture is completely smooth.
  6. Remove the bowl from the heat and dip one side of each cooled cookie in the chocolate glaze. Scatter a few extra rocket flower petals over the chocolate to decorate.

Morph code

  • Rocket leaves change shape as the plant matures. From seedlings, the leaves are soft and oval. They’ll continue to grow into their most supple, edible shape, which resembles a feather silhouette. And finally, as the plant gets older and shoots up flowers to reseed, the leaves become thinner and tougher and are at their least enjoyable to chew.
Tags:
desserts
sweets
cakes
vegetables
herbs
gardening
nature
baking
edible flowers
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