Fresh ginger and treacle cookies
270g plain flour
1 teaspoon baking soda
½ teaspoon salt
170g butter, softened
200g caster sugar
2 tablespoons grated fresh ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
85g black treacle
granulated sugar to roll
In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, cinnamon, cloves, butter, and caster sugar until light and fluffy. Beat in treacle and egg. Gently fold into flour mixture until just combined. Chill for 1 hour to overnight.
Preheat oven to 190°C / 170°C fan.
Roll dough into 35g balls and then roll them in sugar. Place 5cm apart on ungreased baking sheets lined with parchment.
Bake until edges start to brown and tops are firm, 15-20m (exact time depends on initial dough temperature). Centers will be slightly soft. Let stand on cookie sheets for 1m and remove to racks to cool completely.
makes about 22 cookies