Someone has decreed that cardamom/ginger/treacle tastes are just for Christmas time, but why should we conform to such narrow-mindedness? These are tasty at any time of year – just need a bit of forward-planning!
(makes 25-30 cookies)
5 black cardamom pods
150g sugar + 75g cup of sugar, divided
170g unsalted butter
1/4 cup treacle
260g plain flour
2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/8 tsp black pepper
3–7 days in advance:
Combine whole cardamom pods and 75g cup of sugar in a jar. Cover and let sit.
To make the cookies:
- Remove cardamom pods from the rolling sugar. Crack open pods and remove seeds. Crush seeds with a mortar and pestle and set aside.
- Melt butter in a saucepan over medium-low heat. Add the cardamom pods and let simmer until the butter begins to foam. Remove from heat and let rest for 15 minutes, then remove pods and discard. Let butter cool to room temperature.
- Sift together flour, baking soda, salt, spices, crushed cardamom seeds, and pepper.
- In another bowl, cream together butter and the 2 cups of sugar. Beat in molasses, then the egg. Gradually beat in dry ingredients until just combined. Cover and chill in the fridge for at least 2 hours, or up to 2 days.
- Preheat the oven to 180° and line a baking sheet with parchment or a silicone liner.
- Scoop heaping tablespoons of batter, form into balls, and roll in the 75g of infused sugar. Place on a baking sheet two inches apart.
- Bake cookies for 8–10 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.