27 minutes
Soft and chewy cookies with a perfect balance of spices and sweetness, featuring molasses and crystallized ginger.
All Purpose Flour, sifted
cups
teaspoons
teaspoons
Ground Cloves
teaspoons
Ground Allspice
teaspoons
teaspoons
teaspoons
teaspoons
Unsalted Butter, melted and slightly cooled
tablespoons
cups
Dark Brown Sugar, packed
cups
each
Crystallized Ginger, finely chopped
0 oz
cups
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Whisk Dry Ingredients
In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground allspice, baking soda, kosher salt, and ground black pepper until well combined.
3. Mix Wet Ingredients and Combine with Dry
Make a well in the center of the dry mixture and add the melted unsalted butter, molasses, packed dark-brown sugar, a large egg yolk, and finely chopped crystallized ginger. Mix until a thick dough forms.
4. Shape and Sugar Coat Dough Balls
Scoop out about 1½ tablespoons of dough, roll into a ball, and then roll each ball in granulated sugar until coated.
5. Bake Cookies
Place the sugar-coated dough balls on the prepared baking sheet, spacing them evenly, and bake for 10 to 12 minutes until slightly underbaked.
6. Cool and Store Cookies
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Store in an airtight container.
Opt for boneless leg of lamb or lamb shoulder, as these cuts offer a good balance of flavor and tenderness. Ensure you trim excess fat, but leave a little for flavor and juiciness during grilling.
The vinegar glaze should balance acidity, sweetness, and seasoning. Use a high-quality vinegar, such as sherry or balsamic, for depth. A touch of honey or brown sugar can enhance the caramelization process. Taste and adjust as needed to ensure the perfect harmony of flavors.
Use a thermometer to ensure the lamb is cooked to your liking (medium-rare is about 135°F, medium is about 145°F). Proper temperature not only ensures safety but also optimal texture and flavor.
Marinate the lamb overnight in a mixture of your aromatics (like garlic, ginger, and spices) and acid (such as lemon juice or yogurt) to tenderize the meat and infuse it with flavor. Consider adding a touch of ground coriander or cumin for an earthy undertone.
Begin glazing the skewers in the last couple of minutes of grilling. This prevents the sugars from burning, opting instead for a perfect crackly, caramelized finish. Turn the skewers frequently to build up layers of glaze.
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