Gingerbread cookies

biscuits cinnamon cookies ginger gingerbread

N/A

Makes 20 cookies

Source

Ingredients

120g unsalted butter, softened

1½ tbsp black treacle

170g soft light brown sugar

½ tsp fine sea salt

1 medium egg

200g plain flour

¼ tsp bicarbonate of soda

¼ tsp ground cloves

1½ tsp ground ginger

½ tsp ground cinnamon

60g golden caster sugar

Method

Beat 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.

Heat 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.