AI-generated image
Lassy mogs
Newfoundland soft molasses cookies with raisins and dates
Lassy mogs are the soft, cakey cookies of Newfoundland Christmas tins, from the days when molasses (lassy) was the sweetener every outport kitchen kept. They are dark, spicy and chewy with raisins, dates and sometimes coconut, and are eaten with a cup of tea after a cold walk. A common mistake is baking them until firm; they should still look slightly soft in the middle when they come out. Chef's tip: chill the dough for half an hour so it scoops easily and the cookies keep their dome.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 4 oz buttersoftened
- 3 ½ oz brown sugar
- 1 egg
- ½ cup molasses
- ¼ cup milk
- 10 ½ oz plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 3 ½ oz raisins
- 2 ⅞ oz dateschopped
- 1 oz desiccated coconut (optional)
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Beat 4 oz butter and 3 ½ oz brown sugar until fluffy, then beat in 1 egg, ½ cup molasses and ¼ cup milk. It may look curdled; that's fine.
5 minStep 2: Mix in 10 ½ oz plain flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp ground cloves and ¼ tsp salt, then stir in 3 ½ oz raisins, 2 ⅞ oz dates and 1 oz desiccated coconut.
3 minStep 3: Chill the dough for 30 minutes. Heat the oven to 350°F (325°F fan) and line two trays with baking paper.
30 minStep 4: Drop heaped tablespoons onto the trays, 5 cm apart. Bake for 11–13 minutes, until puffed and set at the edges but still soft in the centre.
13 minStep 5: Cool on the trays for 5 minutes, then on a rack. Store in a tin for up to a week.
5 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 24 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lassy mogs take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
American
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Tarte au sucre lilloise
In Lille and across the Nord, a sugar tart is not pastry at all but a flat round of soft brioche dough, dimpled and covered with brown cassonade sugar, butter and a little egg and cream, which bakes into a sticky, caramelised top over a fluffy base. Families buy it from the boulangerie for Sunday breakfast and goûter, or bake one when guests come for coffee. The Nord's own beet sugar, vergeoise, gives it a deep, almost molasses flavour; soft dark brown sugar is the closest swap. Chef's tip: press deep dimples into the risen dough with your fingertips before adding the topping; the sugar and cream collect in them and bake into little pools of caramel.
French