- 2/3 cup (150 mL) all-purpose flour
- 1/3 cup (75 mL) sesame seeds
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) nutmeg
- Pinch salt
- 1/2 cup (125 mL) unsalted butter
- 1/3 cup (75 mL) granulated sugar
- 1/3 cup (75 mL) fancy molasses
- 2 tbsp (30 mL) dark rum
Whisk together flour, sesame seeds, ginger, nutmeg and salt.
In saucepan over medium heat, bring butter, sugar and molasses to boil; boil, stirring, for 30 seconds. Remove from heat; whisk in flour mixture until smooth, then whisk in rum.
Making six cookies at a time on two large parchment paper–lined rimless baking sheets, drop 2 tsp/10 mL of the batter for each cookie, 4 inches/10 cm apart. Bake on two centre racks of 350F/180C oven until bubbly and golden brown, 8 to 9 minutes. Let cool on pans on racks until lightly set but still pliable, 1 to 2 minutes.
One cookie at a time, invert onto work surface and roll around handle of wooden spoon; let cool on spoon until no longer soft. Slip off spoon; set, seam side down, on rack and let cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Makes about 30 cookies.
Tip: You can also form cookies over a rolling pin.