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Takes: 35 minutes (plus chilling and cooling time)
Serves: 20 (makes)
No nutritional information available.
Ingredients
- 120g butter, softened
- 1½ tbsp black treacle
- 170g soft light brown sugar
- Pinch of salt
- 1 egg
- 200g plain flour
- ¼ tsp bicarbonate of soda
- 1½ tsp ground ginger
- ½ tsp ground cinnamon
- 75g sugar-coated chocolate buttons
Method
1. Using an electric mixer, beat together the butter, treacle, sugar and salt in a large bowl. Add the egg and the remaining dry ingredients, apart from the chocolate buttons, and beat until fully combined.
2. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Line two baking sheets with baking paper. Roll the mixture into 20 even-sized balls. Place the balls well spaced apart on the baking sheets. Lightly press down on the tops to flatten slightly, then lightly press 3 - 4 sugar-coated chocolate buttons on to the top of each. Chill in the fridge for 1 hour.
3. Bake the cookies for 9 - 10 minutes until golden. Leave to cool completely on the trays, then serve.
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