
Conversions courtesy of me, in italics.
Black Treacle Cookies
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) 2 1/3 sticks
400 grams caster sugar (sucre semoule) 2 cups of superfine sugar in the states; take granulated and throw it in your food processor for a few minutes until dusty
120 ml black treacle 1/2 cup
2 eggs (oeufs frais)
500 grams plain flour (type 55 farine) 4 cups
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 (375 degrees) for 8 to 10 minutes.
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