Happy National Cookie Day! This may be an American thing, but I am jumping on the bandwagon and sharing my favourite cookie (well, biscuit) recipe.
These soft and chewy little delights (or huge delights, depending on how much they spread in the oven), are a wonderful teatime treat. Easy to make, they are addictively good.
I’ve called them festive, but these lovelies are enjoyable all year round.
- 120g unsalted butter
- 1 & ½ tablespoon black treacle
- 170g soft light brown sugar
- 1 egg
- 200g plain flour
- ½ teaspoon salt
- ½ teaspoon bicarbonate of soda
- Generous teaspoon of ginger
- Generous teaspoon cinnamon
- ½ teaspoon of nutmeg (for extra festivity)
- Beat together the butter, treacle, brown sugar and salt in a large mixing bowl
- Add in the egg and mix (add a teaspoon of the flour if mixture goes a bit funny)
- Add the flour, bicarbonate of soda and spices
- Chill the mixture in the fridge for an hour
- After it has been chilled, heat the oven to 180°C
- Using a teaspoon, scoop out the mixture into around 20 blobs. (two baking sheets worth). Roll the mixture blobs into balls and place on a greaseproof-papered baking tray, then gently press down with your thumb to make an indentation (not pushing all the way through to the tray). Try to leave as much as space as possible between them as they do spread far and wide in the oven.
- Bake for 10-12 minutes and not a moment more
- Place on a wire rack to cool
Best enjoyed fresh but will keep for a few days in a tuppaware or biscuit tin (I’m guessing, they’ve never lasted that long in my house).
I’m very sorry to say I don’t remember where this recipe originally came from (knowing me, I probably saw it on Twitter or Instagram), but we started making them in the first lockdown and have been enjoying them ever since.
Please, as always, be mindful of any allergies or your own preferences in terms of what ingredients you use. But, let me know if you make them and what you think!