Soft cinnamon, spelt and black treacle cookies
These black treacle cinnamon cookies are so addictive... They are very soft and the coarse sugar gives them a nice crunch. Even though there are four teaspoons of cinnamon in this recipe, the taste is very subtle. I really recommend them :)
ingredients
178 g unsalted butter, at room temperature
90 g granulated sugar
65 g black treacle (can be substituted with molasses)
1 medium egg
250 g spelt flour
2 teaspoons baking powder
4 teaspoons cinnamon
around 100 g of coarse sugar (available here)
a large baking tray, lined with baking parchment
instructions
1. Beat the sugar and butter with an electric mixer until pale and fluffy.
2. Add the black treacle and mix for a few more seconds.
3. Mix in the egg.
3. In a bowl, combine the flour, baking powder and 2 teaspoons of of cinnamon.
4. Add the wet ingredients to the dry ingredients and mix everything with a spatula until it comes together to a dough.
5. Wrap in cling film and refrigerate for at least 30 minutes.
6. After you chilled the dough, divide it into small balls, weighing around 40 g each.
7. Mix the coarse sugar with cinnamon and roll each dough ball in the sugar.
8. Freeze for 10 minutes.
9. Meanwhile preheat the oven to 180 C.
10. Bake for around 13-15 minutes.
11. If the cookies are not spreading enough, gently flatten them with a spoon after around 8 minutes of baking.
enjoy!
