Madeira Broas de Mel

1. Mix all the ingredients (except the eggs and sugar cane sugar).
2. Once mixed, make a hole in the middle and add the eggs and the molasses.
3. Knead the dough again and again until it becomes smooth and no longer sticks to the bowl.
4. Leave in the fridge for 24 hours.
5. Roll the dough into balls.
6. Place the balls on trays with non-stick paper (place an almond on the cookie ball as a finishing touch, optional).
7. Bake in a preheated oven at 150ºC or 300ºF for 30 minutes.

Store in a sealed container in a dry place. 
These can be stored for up to 6 months without losing quality.