Garlic in a cookie – no way!

These cookies are made with black garlic puree and molasses making chewy, ridiculously delicious mouthfuls. We have done a heap of ‘quality control’ and assure you, these are absolutely amazing.

Ingredients

• 4 1/2 cups all-purpose flour
• 4 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp salt
• 1 1/2 cups butter, room temperature (it’s on special at the moment)
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 Tbsp Black Garlic Puree
• 1/2 cup molasses
• 2 eggs
• 1/2 cup caster sugar for the final cookie assembly.

Method

Do not preheat the oven yet as the dough needs to chill to avoid it spreading when baked. 

1. Whisk flour, baking soda, cinnamon, cloves, and salt together in a large bow then set aside.
2. In a separate bowl cream the softened butter (not melted), white sugar, and brown sugar until light and fluffy and pale yellow in colour.
3. Add the Black Garlic Puree to the creamed mixture and mix.
4. Mix in the eggs (one at a time) beating until combined then add the molasses and mix.
5. Gradually add the dry ingredient mixture and beat until evenly mixed through.
6. Put the dough into an airtight container and refrigerate for at least 2 hours, until the dough is completely chilled.
7. Preheat the oven to 180C. Line a cookie tray with baking paper and set aside. Prepare a small bowl with the caster sugar.
8. Roll the dough into small balls – about 2.5 cm in diameter.
9. Roll each ball in the caster sugar till coated then place the ball on the prepared baking tray.
10. Bake for about 8-10 mins until the cookies begin to crack on top. They will crack more while cooling. Remove from the oven and let cool for 4-5 minutes before transferring to wire racks to cool completely.

These will keep for about 4 days, assuming you don’t eat them all while warm or can be frozen for up to 3 months.