2. In a separate bowl, beat the butter, sugar, water and molasses/black treacle until smooth.
3. Gradually beat in the dry ingredients.
4. Once combined, scoop about a tablespoon worth of dough and roll into a ball.
5. Then roll the ball into granulated sugar and place on a parchment lined baking sheet.
6. These cookies spread very large, allow about 5cm or more between cookies to prevent them from touching.
7. Bake for about 10-12 minutes and allow for the cookies to cool
Chefs Tip * The cookies may not be super chewy at first but after a couple hours you’ll notice they’ll be come soft. This is because the sugar absorbs the moisture from the air and makes them chewy.
