Scottish treacle cookies

    2 hours 25 min

    Crispy cookies with a hint of spice to balance out the dark sugary goodness of the treacle! These freeze well for 3 months or so.


    Oxfordshire, England, UK
    7 people made this

    Serves: 16 

    • 360g butter
    • 360g caster sugar
    • 120ml treacle
    • 2 eggs, beaten
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1 tablespoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 480g plain flour

    Prep:15min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. Melt butter, add sugar and treacle and stir. Let it cool slightly.
    2. Add the beaten eggs, baking powder, salt, cinnamon, and nutmeg, stirring after each addition.
    3. Add a quarter of the flour, stir, add another quarter, stir - continue until all added. The dough will be quite stiff by the end!
    4. Cover and chill for 2 hours, or even better, overnight.
    5. Preheat the oven to 180 C / Gas 4.
    6. Roll the chilled dough into small balls, then roll in caster sugar. Flatten slightly and transfer them onto a greased cookie sheet.
    7. Bake for 10 to 12 minutes. Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.

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