Treacle Thumbprint Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

2. 2

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

   Tip: Use an electric mixer for best results.

3. 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. 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. 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. 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. 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. 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. 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. 10

    Brush the tops of the cookies with a little unsalted butter and serve.

    Tip: Optional, but adds a nice touch to the cookies.