The beautiful lovechild of a soft, chewy cookie and a spiced gingerbread biscuit. For ultimate sweet-spicy dessert, use 2 cookies to sandwich a scoop of salted caramel ice cream.
120g unsalted butter, softened
1½ tbsp black treacle
150g soft light brown sugar
¼ tsp fine sea salt
1 egg
250g plain flour
¼ tsp bicarbonate of soda
¼ tsp ground cloves
2 tsp ground ginger
1 tsp ground cinnamon
50g golden granulated sugar
- Beat together the butter, treacle, brown sugar and salt in a large mixing bowl
- Add the egg, then mix in all of the remaining ingredients apart from the granulated sugar, forming a soft dough
- Put the ball of dough into a bowl, or wrap in clingfilm, and chill in the fridge 20-30 mins
- Pre-heat the oven to 180C fan (200C)
- Line two baking trays with baking parchment
- Roll the mixture in your hands into around 20 walnut-sized balls
- Tip the granulated sugar onto a small plate, then firmly dab one side of each ball into the sugar. Place the balls, sugar-side up, spaced out on the baking tray
- Bake for 13-15 mins until golden brown
- Leave to cool completely on a wire rack
Sophie cooks 