Molasses Finger Cookies

Ingredients

• 2 eggs
• 1 and 1/2 cups grape or date molasses, depending on preference and availability
• 1/2 cup sugar
• 2 cups ghee
• 1 tablespoon coarsely ground anise
• 3 teaspoons baking powder
• Lemon zest
• 3 and 1/2 cups flour, but it is important to increase the amount of flour according to the dough's needs
• Shape the dough into fingers and roll each piece on a plate with a little sesame so the sesame sticks to the dough
• Remove the molasses cookie fingers from the oven and leave them aside until they cool before moving them
• Cappuccino

Method

1. Start by beating the eggs for several minutes, then add the lemon zest and continue beating.
2. Add the sugar to the eggs and continue beating until the mixture is light and pale.
3. Add the ghee and beat until well combined.
4. Mix the flour with the anise and baking powder, then add the flour alternately with the molasses.
5. Mix well until you have a homogeneous dough; add flour as needed so the dough is soft but cohesive.
6. Shape the dough into finger shapes and roll each piece on a plate lightly sprinkled with sesame seeds so the sesame sticks to the dough.
7. Arrange the molasses fingers on a baking tray lined with parchment paper or lightly greased.
8. Bake in a preheated oven at 180°C (356°F) for 10–12 minutes.
   Timers: 12 min
9. Remove the molasses fingers from the oven and leave them aside to cool before moving them.