- 1 1⁄2 teaspoons Baking powder
- 3⁄4 teaspoon Baking soda
- ¾ cup Black Treacle
- 1⁄4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3⁄4 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 1 x Large Egg
- 2 teaspoons vanilla
- ¾ Dark Brown Sugar
- Heat a saucepan on a low heat, melt butter, then stir in the brown sugar, treacle, salt, and spices.
- Transfer the mixture to a medium-sized mixing bowl, allow to cool, and beat in the egg.
- Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the wet mix.
- Divide the dough in half, and wrap well.
- Refrigerate for 1 hour +
- Preheat your oven to 180 Degrees Celsius.
- Get out several baking sheets; there’s no need to grease them, though lining with parchment saves effort on cleanup.
- Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly. – To stop the dough from sticking, flour under and on top as you roll.
- Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.
- Transfer the cookies to ungreased cookie sheets.
- Bake the cookies just until they’re slightly brown around the edges – 8 to 12 minutes, or until they feel firm.
- Allow the cookies to cool for several minutes, before transferring them to a rack to cool completely. Repeat with the remaining dough.
- Decorate the cookies as per your choice. I like to use Royal Icing for piping, and the addition of some candies/sweeties!