These soft, chewy cookies are my go-to for baking in colder weather …
Rolling them in Demerara sugar before baking means they develop a crunchy crust with a tender, spiced middle. These cookies are perfect dunked into a mug of tea. @kittycoles
GINGER AND TREACLE COOKIES
Makes: 11-12 cookies
Ingredients
155g light soft brown sugar
170g unsalted butter
50g egg (about 1 UK large / US extra-large)
155g black treacle (molasses)
310g plain (all-purpose) flour
11g bicarbonate of soda (baking soda)
2g fine sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
100g crystallised ginger, chopped
Demerara sugar, for rolling
Method
1. Using a stand mixer fitted with the paddle attachment (or an electric hand mixer), cream together the sugar and butter until smooth, light and golden.
2. Add the egg in two stages, scraping down the bowl after each addition. Beat for 2 minutes to incorporate.
3. Add the treacle and beat for 1 minute until smooth.
4. Reduce the mixer speed and add the flour, bicarbonate of soda, salt, spices and crystallised ginger. Mix until combined.
5. Scoop or shape the dough into 80g balls. Arrange on a parchment-lined baking sheet.
6. Freeze until completely solid, 4-8 hours.
7. When ready to bake, preheat the oven to 180°C (390°F). Line two baking sheets with parchment.
8. Roll the frozen cookie balls in Demerara sugar and space evenly on the prepared trays.
9. Bake for 8 minutes, rotate the trays, then bake for another 8 minutes. The cookies should be puffed and soft to the touch.
10. Remove from the oven and tap the trays firmly on the work surface to create a crackled crust.
11. Cool on the trays. Store in an airtight container for up to 1 week, or freeze dough balls for up to 2 months.
A recipe from Scéal by Charlotte Leonard-Kane and Shane Palmer (Quadrille, RRP €29.99) Photography © Shantanu Starick.