Chewy Spiced Rye, Treacle & Walnut Cookies

Method

1. Cream butter, sugar, and treacle/golden syrup.
2. Add in egg and vanilla.
3. Mix dry ingredients in a separate bowl: rye flour, bran, baking soda, salt, spices.
4. Combine wet and dry ingredients, then fold in the nuts. If the dough is very dry and doesn’t come together, add a splash of milk/plantbased milk.
5. Chill the dough in the fridge for a minimum of 1 hour, or up to 24 h.
6. Roll the dough into 12 balls (40-45 g each) and place on a baking tray covered in baking parchment.
7. Lightly press the dough balls with wet fingers or a wet spatula, to flatten the tops slightly. The moisture will help the topping stick to the cookies.
8. Sprinkle a little bit of the walnut–bran mix on each cookie, and gently press it down so it adheres.
9. Bake 12–14 min at 175°C (fan 160°C) until set at edges and soft in centre. Let cool on a rack.