Molasses Buns Recipe (Made with Birple Syrup)

This recipe was recommended to us from a couple of our regulars at the Hilton Beach Farmers Market last summer. This post has been a LONG time coming. We were told that in place of molasses you can substitute our Birple Syrup, and it works quite well. Having never made anything like it, I thought they would turn out like a bun, maybe something you could have on the side of your supper… but after making them I realized that I wasn’t sure what they were. What are molasses buns? They are not buns, no. They are not cookies, no. They are something in between… like a scone or cookie-bun. I don’t know exactly what category they fall under, but they are yummy and go well with a nice cup of tea or coffee.

Our thanks to the lovely couple who gave us their recipe which luckily is the same as one we had on hand from a book called: Newfoundland Recipes by Carol Over. This book is a collection of recipes from various families kitchens in Newfoundland. Lot’s of goodies in there. First published in 1979, and published for the 38th time in 2014! Wow.

Anyway, here it is with the addition of nutmeg from our farmer’s market friends, that purportedly was a happy accident. 🙂


3 small jugs of fresh small batch Ontario maple syrup against a backdrop of trees and sky

Molasses Buns

1 cup molasses (Or Birple Syrup, Birch Syrup would likely work too)
1 cup melted butter
1 egg
1/2 cup milk
4.5 cups flour
1 cup sugar
2 tsp ginger
2 tsp cloves
1 tsp nutmeg*
2 tsp baking soda
pinch of salt

Add melted butter to molasses/syrup and stir. Add milk and egg. Stir. Mix in remaining ingredients. Roll out on a floured board to 1/2 inch thickness. Cut in desired shapes and place on greased cookie sheet. Bake in 400 F oven for 15-20 minutes.

*Nutmeg is optional

Quality over Quantity at Garside Gardens.