Treacle Rolled Cookies

Instructions

1. 1

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

   Tip: Use a baking sheet with a non-stick coating for easy removal.

2. 2

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

   Tip: Scrape down the sides of the bowl as needed to ensure everything is well incorporated.

3. 3

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

4. 4

   In a separate bowl, whisk together the flour, baking soda, and cinnamon.

   Tip: Sift the dry ingredients to ensure they are well combined.

5. 5

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Be careful not to overmix the dough.

6. 6

   Divide the dough into 12 equal pieces and roll each one into a ball.

   Tip: Make sure the balls are evenly sized for even cooking.

7. 7

   Unwrap the treacle and place a small amount in the centre of each ball.

   Tip: Leave a small border around the treacle to prevent it from oozing out during baking.

8. 8

   Roll each ball into a tight cylinder and place seam-side down on the prepared baking tray.

   Tip: Make sure the cylinders are snug against each other to prevent them from spreading during baking.

9. 9

   Bake for 20-25 minutes or until the edges are lightly golden.

   Tip: Keep an eye on the cookies during the last 5 minutes of baking as they can burn quickly.

10. 10

    Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Allow the cookies to cool completely before serving to ensure they retain their shape.