Treacle Thumbprint Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Soft and chewy cookies filled with a sweet treacle centre, perfect for a snack or dessert.
Ella x
Ingredients
- 250all-purpose flour
- 150 gbutter
- 200 ggranulated sugar
- 100 glight brown soft sugar
- 2large eggs
- 50 gtreacle
- 5 gbaking soda(optional)
- 1 gsalt(optional)
- 20 gunsalted butter(for brushing)
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- 2
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 3
Beat in the eggs one at a time, followed by the treacle.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt.
Tip: If using, add the baking soda and salt to the dry ingredients.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Tip: Use a wooden spoon or spatula to mix the dough.
- 6
Use a small cookie scoop or spoon to form the dough into balls, about 1cm in diameter. Make a small indentation in the centre of each ball.
Tip: Use your thumb or a small spoon to create the indentation.
- 7
Place a small spoonful of treacle into the indentation of each cookie.
Tip: Make sure the treacle is not too close to the edges of the cookie.
- 8
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies during the last 5 minutes of baking.
- 9
Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely before serving.
- 10
Brush the tops of the cookies with a little unsalted butter and serve.
Tip: Optional, but adds a nice touch to the cookies.
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