Sunday, July 11, 2010

spice crisp cookies

My lovely friend Rosie brought these cookies to class last week as a wee treat. They remind me of soft cake-like gingernuts or the biscuit part of ginger kisses. They were the perfect snack to accompany a cuppa. I'm going to try making some this afternoon. Here's the recipe as written by Rosie;

Spice crisp cookies

180g butter
1 cup sugar
1 tsp vanilla essence
1 egg
1/4 cup treacle/golden syrup
1 tsp cinnamon
1 tsp ground cloves
3/4 tsp ground ginger
2 1/4 cups flour
2 tsp baking soda
1 tsp salt white sugar (extra) for rolling

Cream the butter and sugar for about 10 minutes, until really really pale and fluffy. Add the vanilla, egg and treacle. Beat lightly until mixture is even. Sift in the remaining dry ingredients. Mix until a smooth dough is formed (it may look as though there is too much flour at first, but it quickly comes together).

Roll into small balls, 1 inch in diameter. And yes, I do expect you to get out your ruler, lady; they. must. be. exact! Roll these balls in sugar, and place into a greased tray allowing plenty of room for spreading. Bake at 190C for 8-10 minutes - don't let them get too dark. Remove from tray as soon as possible, and cool on a rack. Alternatively, eat all the dough in a mad feeding frenzy without ever getting them near the oven - your pick.


  1. I baked these this afternoon as well. Delicious!

  2. I loved them too, simple but soooo good

  3. Glad you liked them. Seeing this blog post makes me want to make some more...

  4. My batch was delicious too - as was the raw mixture!

  5. These are delicious! Easy and amazing. What a combination! I thought the dough was so tasty that the cookies couldn't beat that... then they came out of the oven and were EVEN BETTER. Thanks!


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