Ginger & Treacle Cookies

cookies that aren't just for Christmas

These cookies have always been pretty popular around the festive season and I totally understand why. But I strongly urge you to be like me and make them all year round. I’m a sucker for anything flavoured with ginger and these cookies are potentially in my top 3 favourite of all time. A bold statement but once you make them, you’ll understand why.

They’ve got crisp edges and a soft, slightly chewy interior with a good amount of warming ground ginger running all the way through. The treacle adds depth but doesn’t steal the show and the crunchy demerara is the cherry on top. I could very easily demolish about 10 of these in one sitting so I’ll often make a massive double batch for peace of mind.

---

RECIPE

makes 16 - 18

125g unsalted butter, melted
200g light muscovado sugar
50g treacle or molasses
1 large egg
260g plain flour
3 tsp ground ginger
½ tsp allspice or cloves
1 tsp bicarbonate of soda
¼ tsp salt
demerara sugar, to coat

METHOD

1. Mix the melted butter and sugar in a bowl until combined, then stir in the treacle followed by the egg. In a second bowl, mix the flour, ginger, allspice, bicarb and salt.

2. Pour the dry ingredients into the wet, and stir to combine. Cover and chill in the fridge for at least three hours, or ideally overnight.

3. Preheat the oven to 180C (160C fan)/350F.

4. Line two baking trays with greaseproof paper. Put the demerara sugar in a shallow bowl. Roll the cookie dough into 30g balls, then roll each one in sugar.

5. Put four to six balls on each tray, leaving space between them because they’ll spread. Bake for 13-15 minutes, until the edges are firm. (For crunchier cookies, bake for 2-3 mins longer) Let them cool before serving