Gingerbread Cookies with Treacle and Warm Spices

• 300 g Plain flour
• 2 tsp Ground ginger
• 2 tsp Ground cinnamon
• ½ tsp Ground cloves
• 1 tsp Bicarbonate of soda
• ½ tsp Fine sea salt
• 120 g Unsalted butter, room temperature
• 120 g Dark brown sugar
• 120 g Treacle
• 1 Egg, room temperature
• 1 tsp Vanilla extract

1. In a mixing bowl, whisk together the plain flour, ground ginger, ground cinnamon, ground cloves, bicarbonate of soda and fine sea salt until evenly combined.
2. In a second bowl, beat the unsalted butter and dark brown sugar until smooth and slightly lighter. Beat in the treacle, then the egg and vanilla extract until glossy and well mixed.
3. Add the dry ingredients to the butter mixture and mix just until a soft dough forms with no dry patches. If it feels sticky, let it stand for 2 minutes to hydrate, then bring it together again.
4. Flatten the dough into a disc, cover, and chill for 30 minutes until firm enough to roll cleanly. Meanwhile, heat the oven to 180°C (355°F) and line a baking tray with a baking mat.
5. Roll the dough on a lightly floured surface to about 4 mm thick, then cut into shapes. Re-roll the offcuts once for the neatest edges, then arrange the cookies on the tray with a little space between them.
6. Bake for 8 to 10 minutes, until the cookies look set and slightly darker at the edges but still a touch soft in the centre. Leave on the tray for 5 minutes to firm up, then transfer to cool completely until crisp at the edges.

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