Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle

• Preparation and cooking time
  • Prep:20 mins
  • Cook:12 mins
  • plus chilling
• Easy
• Makes 20 cookies

• Vegetarian

Ingredients

• 120g unsalted butter, softened
• 1½ tbsp black treacle
• 170g soft light brown sugar
• ½ tsp fine sea salt
• 1 medium egg
• 200g plain flour
• ¼ tsp bicarbonate of soda
• ¼ tsp ground cloves
• 1½ tsp ground ginger
• ½ tsp ground cinnamon
• 60g golden caster sugar

Method

• STEP 1

  Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.

• STEP 2

  Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.