Treacle is for so much more than gingerbread and sticky toffee pudding! These treacle biscuits are really a treat. They aren’t too sugary like many American desserts. They have a real grown-up taste about them that is delicious when paired with a strong, black coffee.
Molasses Cookies (UK)
Molasses. Blackstrap molasses. Sweet Sassy, Mo’lassy. Or, as we know it in the UK, treacle. In 1919, The Great Molasses Flood killed 21 and injured 150 yet Americans haven’t fallen out of love with molasses.
My grandmother used to keep a sleeve of Molasses Cookies in the freezer. She would get one out at lunchtime and it would be thawed by 3 PM in time for afternoon tea. Since the rest were frozen, she couldn’t scoff them all in one sitting. Excellent use of portion control!
- 100 grams butter
- 200 grams sugar caster
- 125 grams treacle (molasses)
- 1 egg
- 300 grams plain flour
- 2 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 100 grams sugar granulated, for rolling
- Melt the butter in a saucepan and leave it to cool. Once cool, cream the butter, sugar, treacle and eggs together.
- Mix flour, soda, salt and spices in a separate bowl. Add the dry mixture to the wet mixture.
- Cover dough with clingfilm and chill at least three hours, preferably overnight.
- Shape into balls and roll in granulated sugar
- Place 2 inches apart on a cookie sheet lined with greaseproof paper.
- Bake at 190 C for 10 minutes until edges are crisp.