Gingerbread cookies

• unsalted butter↗120g g

  softened

• black treacle↗1½ tbsp tbsp
• soft light brown sugar↗170g g
• sea salt↗½ tsp fine tsp

  fine

• medium egg↗1
• plain flour↗200g g
• bicarbonate of soda↗¼ tsp tsp
• ground cloves↗¼ tsp tsp
• ginger↗1½ tsp ground tsp

  ground

• cinnamon↗½ tsp ground tsp

  ground

• golden caster sugar↗60g g

Step-by-step instructions

1. 1

   Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.

2. 2

   Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.