Skip to main content

Black Treacle Cookies

I feel the need to issue a disclaimer: I do not particularly like cookies. I'll pass on them every time they're offered and I thoroughly dislike making them. Until now. These black treacle cookies are quite possibly my favorite cookie, ever, and I will keep a constant supply of black treacle in my cabinets so I can make these.

You're probably wondering what treacle is, right? Well, it's an extremely close relative to molasses, just a bit darker and less bitter. It's still made by refining cane sugar and comes in a few color grades.

You can likely find treacle in a fancy schmancy import store like World Market, but I didn't find it in even my fanciest of grocery stores. So I bought mine on Amazon. It took a while to get here as it shipped from the UK, but I was in such a rush that I didn't pay attention to the shipping location. You can probably find it easier than I did and get it shipped faster.

I will strongly urge you to either follow this recipe 100% with no variations OR to not make the recipe at all. If something is worth doing, it's worth doing right. Trust me.

Ingredients
155 grams butter
200 grams white sugar
60 grams black treacle
1 egg
250 grams flour, sifted
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground cloves
1 pinch salt
additional sugar for rolling/coating

Melt the butter and set aside to slightly cool. Once cooled, add sugar, egg, treacle, and stir well to combine. The treacle will be sticky but just stick with it and it'll come together well.

After sifting your flour, add it and your other dry ingredients to the wet mixture. Trust me, freshly and finely ground cloves are a must. You can buy a cheap coffee/spice grinder and it'll completely transform and change your spice game in cooking and baking. Get one!!!!!!

Stir the dough until well combined. Cover in an air-tight container and chill for three hours or even overnight.

Once ready to back, preheat oven to 375 degrees, and line a cookie sheet with parchment paper or a silpat.

I weighed each of my cookies to ensure even baking time and I really liked the size they grew into at 25 grams. Measure yours out evenly, roll to coat in sugar, and place on cookie sheet.

I baked mine for 8 minutes and 30 seconds, but that's just my oven. You don't want these to be too dry or crisp, but if they look way too wet, give them at most a total of 9 minutes.

Allow them to cool on a wire rack before storing in an airtight container. They'll be just ever so slightly chewy if you serve them the next day, but I think they're best warm, out of the oven, with a cold glass of milk.

Tell me what you think once you've tried them!!!!!!!
Labels:

Comments

Post a Comment

Popular posts from this blog

Roasted Mushrooms with Herbed & Cheesy Quinoa

I get it, really, I do. Most people do not like mushrooms. They look weird. They have an unusual texture. I mean, they're fungus! Personally I think they're ridiculously delicious. Their meaty texture pairs well with just about everything and is a brilliant meat-free substitute, but when you roast them.....wow! Known for their umami taste, mushrooms are really quite amazing if you know what to do with them. And if you don't know what to do with them, this recipe is a great jumping off point. Roasted mushrooms. Herbs. Cheese. What's not to love? My recipe is adapted from one I found from Cookie + Kate  but I hope youI'll give it a try. Let me know in the comments what you think! Roasted Mushrooms 16 ounces baby bella mushrooms 1 yellow onion 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 3 sprigs thyme, leaves only One lemon, halved Herbed & Cheesy Quinoa 1 cup quinoa 2 cups water 1/2 cup parmesan cheese, grated 1/4 cup chopped parsley 1/...
Post a Comment
Read more

Not Your Mother's Mac & Cheese

We rarely ever had that blue boxed stuff with cheese powder when I was a kid. In fact, I distinctly remember already knowing how to make a roux when I took my first Home Economics class in grade 7. When I say that we made things from scratch in my house, I mean it!! We ate good food. We ate well. But I still enjoyed that blue boxed stuff with cheese powder when I was a kid. In fact, I still kind of do! I might buy a higher end product with organic ingredients and white cheddar powder, but a good boxed mac & cheese is a guilty pleasure of mine. My tastes obviously evolved, thankfully, but when I want a really guilty pleasure, I make this grown up macaroni and cheese, cacio e pepe style. Loaded with cheese, butter, and enough cracked black pepper to make you sneeze, this is a recipe you never knew you always wanted. Adapted from a Bon Appetit recipe, I hope you'll give my dish a try! Ingredients Kosher salt 1 lb. small shell pasta 1 stick chilled unsalted butter 2 tsp. co...
Post a Comment
Read more