📝 About This Recipe
A beloved staple of Jamaican street food and bakeries, these Ginger Bullas are dense, chewy, and deeply aromatic. Infused with the bold warmth of fresh ginger, dark molasses, and warm spices, they offer a nostalgic taste of the islands. Unlike a crisp snap, these are substantial cakes that represent the heart of Caribbean comfort snacking.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (sifted)
- 1 cup Dark brown sugar (packed)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg (freshly grated preferred)
- 1/2 teaspoon Ground allspice (pimento berry powder)
- 1/2 teaspoon Salt
Wet Ingredients
- 3 tablespoons Fresh ginger (very finely grated or pureed)
- 1/4 cup Dark molasses (unsulphured)
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 1/2 cup Water (room temperature; may need slightly more)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or lightly grease them with butter.
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2
In a large mixing bowl, whisk together the sifted flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until there are no clumps of sugar remaining.
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3
In a separate medium bowl, combine the finely grated fresh ginger, dark molasses, melted butter, and vanilla extract. Stir until the molasses is well incorporated into the butter.
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4
Make a well in the center of the dry ingredients and pour in the wet molasses mixture.
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5
Slowly add the water while stirring with a wooden spoon. Mix until a stiff, slightly sticky dough forms. If the dough is too dry to hold together, add water 1 tablespoon at a time.
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6
Turn the dough out onto a lightly floured surface. Knead it gently for about 1 minute—just enough to ensure the spices and ginger are evenly distributed.
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7
Roll the dough out to a thickness of about 1/2 inch. These are meant to be thick and substantial, not thin like traditional cookies.
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8
Use a round 3-inch cutter (or a glass rim) to cut out circles. Re-roll the scraps and repeat until all dough is used.
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9
Place the rounds onto the prepared baking sheets, leaving at least 2 inches of space between them as they will expand slightly.
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10
Bake for 15 to 20 minutes. The bullas are done when the edges are firm but the centers still feel slightly soft to the touch.
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11
Remove from the oven and let them cool on the baking sheet for 5 minutes to set their structure.
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12
Transfer to a wire rack to cool completely. The texture will become chew-perfect as they cool.
💡 Chef's Tips
Use a microplane for the ginger to ensure it's a fine paste; large chunks can be overwhelming. Do not overbake, or they will become rock hard once cooled; they should remain slightly springy. If you prefer a darker, richer flavor, use Blackstrap molasses instead of regular dark molasses. Store in an airtight container with a slice of bread to keep them soft and chewy for several days. For a glossy finish, brush the tops with a simple sugar syrup immediately after removing them from the oven.
🍽️ Serving Suggestions
Serve the traditional way: sliced in half and sandwiched with a thick slice of avocado (pear). Pair with a sharp piece of Jamaican cheddar cheese for a perfect sweet-and-salty snack. Enjoy with a hot cup of Jamaican Blue Mountain coffee or ginger tea. Dip into a cold glass of milk or a creamy malt beverage. Serve warm with a smear of salted butter for a decadent breakfast treat.