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Baking recipe · from the recipe book

Gingerbread Raisin Shortbread with Molasses

Buttery, sandy shortbread rounds warmed with ground ginger, cloves and a touch of molasses, studded with chewy raisins and finished with a crackly sugar edge.

Gingerbread Raisin Shortbread with Molasses

Ingredients

  • ⅔ cup150 gUnsalted buttersoftened
  • ¼ cup packed55 gBrown sugarpacked
  • 2¾ tsp20 gMolasses
  • 1½ cups180 gAll-purpose flour
  • 2½ tbsp20 gCornstarch
  • 1 tbsp6 gGround ginger
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround cloves
  • ¼ tsp1.5 gSalt
  • ½ cup70 gRaisinsroughly chopped
  • 1½ tbsp20 gGranulated sugarfor rolling

Steps

  1. Roughly chop the raisins so they spread evenly through the dough.
  2. In a bowl, beat the butter, brown sugar and molasses until smooth and creamy, about 2 minutes.
  3. In a second bowl, whisk the flour, cornstarch, ground ginger, cinnamon, cloves and salt.
  4. Add the flour mixture to the butter mixture and mix on low just until a soft dough forms, then fold in the chopped raisins.
  5. Shape the dough into a log about 2 inches (5 cm) across. Spread the granulated sugar on a plate and roll the log in the granulated sugar to coat the outside.
  6. Wrap the sugar-coated log and chill for 30 minutes, until firm enough to slice cleanly.
  7. Meanwhile, preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
  8. Slice the chilled log into 12 rounds and set them 1 inch (2.5 cm) apart on the sheet.
  9. Bake for 16 to 18 minutes, until the edges are golden and the tops look dry.
  10. Cool on the sheet for 5 minutes, then move to a rack to cool completely, about 20 minutes, so they set crisp.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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