Soft ginger biscuits ( cookies), molasses cookies, roasted nut butter brownies EASY RECIPES

Roasted Nut Butter* Brownies
you cut them into bars so you make the amount you prefer

*This is an old American recipe and would have used peanut butter but because of allergies you might like to use any other roasted nut or seed butter.

2 cup sugar ( white )
1/2 cup butter or margarine
1 cup nut butter
6 large eggs
2 tbsp vanilla
1 1/2 cups brown sugar
4 cups pastry flour ( not bread flour, in UK you may use plain flour)
1 1/2 tablespoons baking powder
1 tsp sea salt
3/4 chopped nuts ( your choice of nut variety)

Cream together the butter, sugar and nut butter.
Add the eggs and vanilla, then fold and mix in the dry ingredients ( sift the flour).
Add the nuts and then press into greased or parchment lined cookie sheets.
Bake 350f 30 mins ( if using 2 shelves switch them at 15 mins).
Remove from oven and cut into bars while still warm

* Variations you may add chocolate white, dark or milk chocolate chips to surface before baking


Soft Treacle/Molasses cookies

3/4 cup butter or margarine
3/4 cup brown sugar firmly packed
2 large eggs
3/4 cup molasses or 1 cup black treacle
3/4 cup sour cream ( in Europe use quark or strained yogurt as American sour cream is thick and doesn't pour)
2 1/4 cups all purpose flour ( plain flour)
2tsp baking soda
1/2 tsp ground cinnamon
2 tsp ground ginger ( optional)

Cream together the butter and sugar.
Add the well beaten eggs and molasses, and sour cream.
Gradually add the dry ingredients having sifted them together.
Mix to a dough and chill for 3 hours or overnight.
Drop by spoonfuls onto greased or parchment lined cookie sheets and bake 350f for 10 -15mins (check after 10 mins..surface should look dry)

remove from oven and cool on wire racks..they will firm up on cooling but will remain chewy.


Jubilee Yummies

1/2 cup butter at room temp
1/2 cup white sugar
1 cup tightly packed brown sugar
2 large eggs
2 tsp vanilla extract
3 cups all purpose flour ( plain flour)
1/2 tsp baking soda
1 tsp sea salt
1 cup chopped nuts (your choice of nuts)
1/2 bag ( 8ozs) Shredded coconut
1 bag chocolate chips ( your choice of chocolate) or Raisins
1 cup evaporated milk


mix together the sugars, shortening  and eggs.
Carefully stir in the milk and vanilla
Sift together the dry sifted ingredients and add them slowly to combine.
Add the chopped nuts, coconut and chocolate chips and fold together to incorporate.
Chill the batter for 1 hour
drop by the spoonful onto greased or parchment lined cookie sheets and bake 375f 8-12 mins depending on spoon size ( teaspoon or Tbsp- dessertspoon).
remove from oven and cool on wire racks

These may be frosted or dusted with powdered sugar ( icing sugar)


Soft ginger cookies  (makes over 5 doz if using tsp as measure)

6-(8) cups all purpose flour ( depending on age of flour and climate)
1 tsp sea salt
1 tsp ground cinnamon
2 tbsp ground ginger
1 cup butter/margarine
1 cup brown sugar tightly packed
1 large egg
2 cups molasses/3 cups black treacle
2 tbsp vinegar ( any except balsamic)
4 tsp baking soda
1 cup boiling water

Cream the butter and sugars, add the egg and beat  until light in texture and color.
Add the molasses, vinegar and the pre-sifted flour (6 cups), salt, and spices.
Mix well.
to the 1 cup of boiling water ( taken off heat and cooled a little) add the baking soda  then add to the cookie mixture and mix well, adding more flour as necessary to make a  soft dough.
Drop by tsp. onto a greased or lined cookie sheet, leave 2 inches between cookies at first to see how much they spread.
Sprinkle the cookies with sugar  and bake 10 mins in a a pre heated 350f oven, cool on tray then transfer to wire racks when able to handle them.