Black Garlic Kitchen

Black Garlic Spicy Christmas Treacle Cookies

BGK’s Spicy Christmas Treacle Cookies for Santa – the perfect treat to help Santa get through his busy night delivering present. Plenty of holiday cheer in every bite! Don’t forget to leave a glass of milk for extra energy and of course carrots for Rudolph and the reindeers. HoHoHo!

BGK’s Festive Fun Facts – leaving cookies and milk for Santa and a few carrots for his reindeer started as an American holiday tradition in the 1930s, during the Great Depression; a time when many families suffered great economic hardship. Families would ask their children to leave out milk and cookies for Santa to teach their children that it was important to give to others and to show gratitude for the gifts they were lucky enough to receive on Christmas Day.

black garlic christmas santa's treacle biscuits

 

Prep: 10 mins + chilling | Cook: 10 – 12 mins approx. | Makes: 16 cookies (depending on size of cookie cutter*) | V 

Ingredients

  • 115g plain flour
  • ¼ tsp bicarbonate of soda
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 40g soft brown sugar
  • 1 tbsp ground almonds
  • 50g butter
  • 2 tbsp black treacle
  • ½ tbsp Black Garlic Paste
  • 1 large egg yolk
  • Plain flour for dusting
 
Decoration
 
  • 125g icing sugar
  • Warm water 
  • Edible cookie decorations

Method

  • Preheat the oven to 190C/170Cfan/Gas5.
  • Sift together the flour, bicarbonate of soda, ground ginger and cinnamon in a large bowl. Stir in the sugar and the ground almonds.
  • In a small saucepan set over a low heat, melt the butter with the treacle then add the Black Garlic Paste.
  • Beat the warm Black Garlic treacle mixture into the dry ingredients. Add the egg yolk. Draw the ingredients together to form a soft dough. 
  • Transfer the dough mixture to a bowl. Cover with cling film and place in the refrigerator for 20 minutes to firm up. The dough should be soft and pliable. 
  • Sprinkle flour over a rolling pin. Roll the dough out onto a floured surface to a thickness of approximately 3mm. Use a cookie cutter to stamp out shapes of your choice (BGK used a 7cm star cutter).*   
  • Arrange the cookies apart on two baking trays lined with parchment paper. Chill in the refrigerator for 15 minutes.
  • Bake for 10 – 12 minutes or until just firm. Cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
  • To decorate, mix the icing sugar with a little warm water to make it slightly runny. Drizzle the icing over the cookies or decorate with edible cookie decorations.
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