Treacle Drop Cookies

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Use a non-stick surface to prevent the cookies from sticking.

2. 2

   Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large bowl, cream together the butter and sugar until light and fluffy.

   Tip: Use an electric mixer for the best results.

4. 4

   Beat in the egg and vanilla extract until well combined.

   Tip: Make sure to scrape down the sides of the bowl for a smooth batter.

5. 5

   Melt the golden syrup in a small saucepan over low heat.

   Tip: Stir constantly to prevent burning.

6. 6

   Add the melted golden syrup to the dry ingredients and mix until just combined.

   Tip: Avoid overmixing the batter.

7. 7

   Stir in the treacle and any optional vanilla extract.

   Tip: Make sure to fold the treacle in gently to avoid breaking the cookies.

8. 8

   Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.

   Tip: Use a cookie scoop or spoon to ensure even-sized cookies.

9. 9

   Bake for 12-15 minutes or until the edges are lightly golden.

   Tip: Remove the cookies from the oven when they are still slightly soft to the touch.

10. 10

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Let the cookies cool completely before storing them in an airtight container.

11. 11

    Serve the treacle drop cookies warm or at room temperature, with a cup of tea or coffee.

    Tip: Enjoy the cookies while they are still warm and soft.