Alright, so I love dark brown sugar… don’t get me started.. it’s like a thing I have on how much better stuff can taste if you just use dark brown sugar! I’d tell myself to get a hobby and get over it, but this is my hobby! So you’re stuck with me raving about my love of dark brown sugar and spice in baking… Bet you can’t stop at one of these bad boys…
I think that once you’ve had one of these soft, chewy, totally moreish Chewy Spiced Treacle Cookies, you’ll be hooked as much as I am. The smell in the kitchen when cooking these is amazing! It’s a mix of spice, ginger and brown sugar cooking. De-lish!
I decided to add some bling to these cookies after my lovely sister in law gave me a jar of gold sugar (Gold. Sugar!) for Christmas. I just sprinkled it on as they were cooling on the tray. Why not?! I used CK Products Sanding Sugar on these, and they have heaps of other colours. I may have new thing…
I always refrigerate this cookie dough, as I do with my fave choc chunk cookies, before baking. As with most of my baking tips, the tip comes from a lesson learned (and usually a great deal of frustration, annoyance and swearing in the meantime!). I can’t even count how many times I’ve made these and other cookies and they’ve ended up as basically a really thin 30cm x 20cm (12 x 8 inch) cookie on the tray – coz they spread and pretty much all joined together! Argg. So. Annoying.
So I usually roll these into balls, pop them onto the lined trays, refrigerate for at least an hour, then straight into the oven. But you can just refrigerate all of the dough then roll out just before popping them into the oven if you like. Either way works a treat.
Chewy Spiced Treacle Cookies
- 150g / 5.3oz unsalted butter, chopped
- 1/2 cup firmly packed dark brown or muscovado sugar (you can use normal brown sugar if you can’t get your hands on dark brown or muscovado sugar)
- 2/3 cup treacle
- 1.5 cups Plain Flour
- 1 cup Self Raising flour
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom (optional)
- 2 teaspoons mixed spice
- 1/4 teaspoon ground ginger
- 1/2 cup finely chopped nuts of your choice. I used hazelnuts
- 1/4 cup extra of dark brown sugar
Preheat oven to 160°C or 320°F. Grease and line trays with baking paper.
In a large saucepan stir butter, treacle and sugar over a low heat until smooth. Take off the heat and cool for about 5 minutes.
Stir in the flours and spices. Stir well.
Roll rounded teaspoons of mixture into balls, about walnut size. Place 5cm apart and flatten very slightly, you want the cookies to be a bit plump so that they’re nice and chewy, not crispy.
Sprinkle the cookies with the chopped nuts and some brown sugar.
As per the Baking Tip above, refrigerate for about an hour. Bake for 20 minutes and cool on the trays.
They’re awesome warm