Lassy Mogs
Small, chewy molasses drop cookies, an older Newfoundland treat whose name comes from 'lassy,' the local word for molasses.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Baking sheets
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 4 g
- carbs
- 18 g
- protein
- 1 g
- calories
- 110
Instructions
- 1
Stir the melted shortening into the molasses.
- 2
Dissolve the baking soda in the hot water and add to the molasses mixture.
- 3
Mix in the flour and ginger to form a soft, sticky dough.
- 4
Drop teaspoonfuls onto lined baking sheets, spacing well apart, and flatten slightly.
- 5
Bake at 180°C for 10-12 minutes until the tops crack slightly and the cookies feel just set.
- 6
Cool on the sheets for a few minutes before moving to a rack.
Chef's tips
The dough will be sticky and soft; wetting your hands slightly makes it easier to shape without extra flour toughening the cookies.
Ingredient substitutions
- shortening → butter for a richer flavour
Storage
Keeps 1 week in an airtight tin at room temperature.
Reheating
Not needed; serve at room temperature.
Common mistakes to avoid
- •Adding too much flour to fight the stickiness, which makes the cookies tough
- •Overbaking, which loses the intended chewy centre
Serving suggestions
Cooked Lassy Mogs?
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