Chewy Black Garlic Molasses Sugar Cookies

Directions

1. Whisk flour, baking soda, cinammon, cloves and salt together and set aside.

2. In a separate bowl cream together the softened butter (not melted), white sugar and brown sugar with a mixer until light and fluffy and a pale yellow colour.

3. Add the Black Garlic Puree to the creamed mixture and mix.

4. Mix in the eggs (one at a time) and the molasses, beat on medium-low until each is combined.

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.