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Ingredients
- 7 oz sweetened cholaca wafers
- 1 1/2 cups All-Purpose Flour plus 1 tbsp
- 1 1/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tbsp unsweetened cholaca liquid
- 8 tbsp unsalted butter
- 1 tbsp freshly grated ginger
- 1/2 cup dark brown sugar, packed
- 1/4 cup unsulfured molasses
- 1 tsp baking soda
- 1/4 cup Granulated Sugar
Ingredients
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Instructions
- Line two baking sheets with parchment. Chop Cholaca wafers into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in cholaca liquid; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
- Decorate with frosting (optional) Enjoy!
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