Gingersnaps

After a super weekend in Holland with Wampe I have another couple of days off, so I have started by making some yummy gingersnaps - lots of treacle and spices!

110g unsalted butter
60g caster sugar
60g dark brown sugar
1 egg
75g treacle (about 1 1/2 tablespoons)
160g plain flour
1/2 tsp bicarb of soda
1/4 tsp salt
1 1/2 tsp ground ginger
1/2 tsp mixed spice
1/2 tsp cinnamon

cream together the butter and sugars, add the egg and then the treacle. To this soft mixture add the remaining dry ingredients. Pop the dough into some cling film and firm up in the freezer for 20min. Then spoon out walnut sized balls onto lined baking sheets and bake for approximately 15min at 180C, cool on a rack and then enjoy with a cup of tea!