Spiced Treacle Cookies


As I mentioned earlier in the week, I have been experimenting with a new cookie recipe.  As you can (hopefully) tell these spiced treacle cookies were a success!  For some reason I had a real craving for baked goods containing treacle.  No idea what inspired such a thing but I am a big fan of the stuff.  It has such a deep and subtle sweetness but with a very distinctive flavour of its own, and it goes great with spices.  They are pretty much a classic combination – think Christmas cake.

Using the base recipe from a cookie I’ve baked before I changed up a few elements to see how things would turn out.  Firstly I created a buerre noisette – I’ve started referring to brown butter by it’s French name…one, to make it sound like I know what I’m on about, and two, because I’ve been told that brown butter doesn’t sound appetising…I don’t know what’s wrong with people, it sounds like all kinds of awesomeness to me.


Second change was to reduce the sugar slightly and replace it with the treacle.  This allows the treacle flavour to really shine and make the cookies slightly less crunchy and liable to burning when baked.

Thirdly I added some spices, in two different ways.  In to the cookie dough went cinnamon, ginger, mixed spice and freshly grated nutmeg, along with a good pinch of salt.  Then, once the cookies were formed I rolled them in a mixture of sugar, those same spices and some sea salt.  The sea salt brings the treacle to life, I love it when you take a bite with a big salt flake – flavour heaven! The sugary coating also makes the cookies look pretty and sparkly once they leave the oven.


Spiced Treacle Cookies
Yields 10
These cookies are big o flavour. Full of warming spice with a punch of rich treacle flavour. Sparkling with their sugary coating they would make the perfect autumnal party gift.
For the cookies
  1. 110g butter
  2. 150g golden caster sugar
  3. 1tbsp treacle
  4. 1 egg
  5. 200g plain flour
  6. 1/2 tsp ground cinnamon
  7. 1/2 tsp ground ginger
  8. 1/4 tsp mixed spice
  9. 1/4 tsp freshly grated nutmeg
  10. 1/2 tsp salt
  11. 1tsp bicarbonate of soda
For the sugar coating
  1. 20g golden caster sugar
  2. 1/2 tsp ground cinnamon
  3. 1/2 tsp ground ginger
  4. 1/4 tsp mixed spice
  5. 1/4 tsp freshly grated nutmeg
  6. 1/2 tsp sea salt
  1. Place the butter in to a small saucepan over a medium heat and melt, stirring occasionally. After a few minutes the butter will start to foam and crackle, that's good! Keep cooking the butter until the milk solids have evaporated and the butter starts to turn golden brown. Remove from the heat and pour the butter into a heat proof dish to cool.
  2. Line two baking trays with greaseproof paper and set aside.
  3. Once the butter has cooled add it, along with the sugar and treacle in to a large mixing bowl. Whisk the ingredients until they are combined and the sugar crystals have begun to break down.
  4. Add the egg and whisk to incorporate.
  5. In a separate bowl, whisk together the flour, spices, salt and bicarbonate of soda. Add to the wet mixture and mix until smooth.
  6. Mix together the sugar, spices and salt in a side plate and set aside.
  7. Using a small ice cream scoop, a spoon or your hands divide the mixture in to 10 to 12 equal portions. Roll each cookie in to a ball then roll in the sugar mixture. Place on the prepared baking tray leaving about 5 cm between each cookies as they will spread.
  8. Place the baking trays in to the fridge for half an our to firm up.
  9. Pre-heat the oven to 190 degrees C (170 degrees fan). Bake the cookies for 13-15 minutes, until spread, cracked on top and firm to tough.
  10. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
There are a few things that can be changed in the method depending upon how you like your cookie to be baked
  1. - for a thinner, crisper cookie only chill the dough for 15 minutes.
  2. - for a cookie that is thick but still chewy, flatten the cookie balls with your hands prior to chilling.
  3. - the method described in the recipe gives a fatter cookie that is crisp at the edges, chewy in the middle with a slight caky-ness to it.
  4. They're your cookies, you decide!
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