Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle
Prep:20 mins
Makes 20 cookies
120g unsalted butter, softened1½ tbsp black treacle170g soft light brown sugar½ tsp fine sea salt1 medium egg200g plain flour¼ tsp bicarbonate of soda¼ tsp ground cloves1½ tsp ground ginger½ tsp ground cinnamon60g golden caster sugar
STEP 1Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.STEP 2Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.
