A friend moved back to the U.K. and didn't want to drag all of her baking ingredients across the Channel with her. She asked if I could take the ingredients off her hands. Why of course! One week later I had a very, very, large bag of pastry pantry leftovers taking up a good portion of my kitchen floor. It took me another whole week to get to sorting through the bag's contents, and boy did I make out. So much so that I just had to buy new kitchen canisters to store everything in. My goodie bag contained 4 varieties of flour, 3 kinds of sugars, several bags of almond powder, vanilla extracts, enough baking powder to bake a billion baguettes, and TWO cans of sticky, black gunk that I had no idea what to do with.
Turns out sticky, black gunk is not tar but treacle, a substance closely related to molasses, and molasses happens to be one of my very favorite cookie flavors. What to do, what to do? One quick recipe search later and that can of black treacle was being mixed with sugar and butter to make yummy perfect fall cookies. Enjoy!
Black Treacle Cookies adapted from Chew Treacle Cookies by Karin Christian on All Recipes UK
Makes: approximately 72 medium sized cookies
Ingredients
305 grams unsalted butter (beurre doux)
400 grams caster sugar (sucre semoule)
120 ml black treacle
2 eggs (oeufs frais)
500 grams plain flour (type 55 farine)
2 teaspoons ground cinnamon (2 cuillère à dessert cannelle)
1 teaspoon nutmeg (1 cuillère à dessert muscade)
1 teaspoon ground ginger (1 cuillère à dessert gingembre)
1 teaspoon salt (1 cuillère à dessert sel)
granulated sugar for coating (sucre cristal)
Instructions
1. Melt the butter then let it cool to room temperature.
2. In a large bowl, beat together the melted butter, sugar, eggs, and black treacle. (Tip: Lightly grease your measuring device with vegetable oil before measuring out the black treacle so that it will slide out more easily.)
3. In a separate bowl, combine the dry ingredients.
4. Add the flour mixture to the sugar mixture in thirds, beating well after each addition. Chill dough for at least 3 hours.
5. Form the dough into walnut-sized balls and roll each ball in granulated sugar. Place on a greased baking sheet (or silicone baking mat) approximately 5 cm apart.
6. Bake cookies at 190 Celsius for 8 to 10 minutes.
Makes: approximately 72 medium sized cookies
Ingredients
305 grams unsalted butter (beurre doux)
400 grams caster sugar (sucre semoule)
120 ml black treacle
2 eggs (oeufs frais)
500 grams plain flour (type 55 farine)
2 teaspoons ground cinnamon (2 cuillère à dessert cannelle)
1 teaspoon nutmeg (1 cuillère à dessert muscade)
1 teaspoon ground ginger (1 cuillère à dessert gingembre)
1 teaspoon salt (1 cuillère à dessert sel)
granulated sugar for coating (sucre cristal)
Instructions
1. Melt the butter then let it cool to room temperature.
2. In a large bowl, beat together the melted butter, sugar, eggs, and black treacle. (Tip: Lightly grease your measuring device with vegetable oil before measuring out the black treacle so that it will slide out more easily.)
3. In a separate bowl, combine the dry ingredients.
4. Add the flour mixture to the sugar mixture in thirds, beating well after each addition. Chill dough for at least 3 hours.
5. Form the dough into walnut-sized balls and roll each ball in granulated sugar. Place on a greased baking sheet (or silicone baking mat) approximately 5 cm apart.
6. Bake cookies at 190 Celsius for 8 to 10 minutes.
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