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.