{"id":809,"date":"2013-11-14T06:22:56","date_gmt":"2013-11-14T11:22:56","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=809"},"modified":"2014-01-12T19:44:02","modified_gmt":"2014-01-13T00:44:02","slug":"galettes-a-la-melasse-moelleuses","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=809","title":{"rendered":"Galettes \u00e0 la m\u00e9lasse et au rhum"},"content":{"rendered":"<p><strong>Source: <\/strong>http:\/\/www.kingarthurflour.com\/recipes\/soft-molasses-cookies-recipe<\/p>\n<p><strong>Note:<\/strong> The addition of rum to these spicy cookies helps keep them soft.<\/p>\n<p>Yield : eighteen 3-inch cookies.<\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>2 cups (8 1\/2 ounces) King Arthur Unbleached All-Purpose Flour<\/li>\n<li>1 teaspoon ginger<\/li>\n<li>1\/4 teaspoon cloves<\/li>\n<li>1\/4 teaspoon nutmeg<\/li>\n<li>1 teaspoon cinnamon<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/2 teaspoon baking soda<\/li>\n<li>5 tablespoons (2 1\/2 ounces) unsalted butter<\/li>\n<li>1\/2 cup (3 1\/2 ounces) sugar<\/li>\n<li>1\/2 cup (6 ounces) molasses<\/li>\n<li>1\/3 cup (2 1\/2 ounces) dark rum<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Whisk together the flour, spices, salt and baking soda, and set aside.<\/li>\n<li>In a large bowl, beat together the butter and sugar, then beat in the molasses.<\/li>\n<li>Add the dry ingredients alternately with the rum.<\/li>\n<li>Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.<\/li>\n<li>Bake the cookies in a preheated 375\u00b0F oven for 11 to 12 minutes, until they crack on top but haven&#8217;t yet browned around the edges.<\/li>\n<\/ol>\n<p id=\"blockRow\">\n","protected":false},"excerpt":{"rendered":"<p>Source: http:\/\/www.kingarthurflour.com\/recipes\/soft-molasses-cookies-recipe Note: The addition of rum to these spicy cookies helps keep them soft. Yield : eighteen 3-inch cookies. Ingr\u00e9dients 2 cups (8 1\/2 ounces) King Arthur Unbleached All-Purpose Flour 1 teaspoon ginger 1\/4 teaspoon cloves 1\/4 teaspoon nutmeg &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=809\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-809","post","type-post","status-publish","format-standard","hentry","category-biscuits"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=809"}],"version-history":[{"count":4,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/809\/revisions"}],"predecessor-version":[{"id":832,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/809\/revisions\/832"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}