Ginger biscuits
MAKES 40
For the biscuits
300g (10½oz) butter, softened
220g (6oz) light muscovado sugar
1 free-range egg
70g (2¾oz) black treacle
400g (14oz) plain flour
1½ tsp bicarbonate of soda
½ tsp salt
2½ tsp ground ginger
½ tsp ground cloves
50g (1¾oz) granulated sugar
1 Cream the butter and light muscovado
sugar together in a large bowl until light
and fluffy. Add the egg and treacle, then
beat well to combine.
2 Sift the flour, bicarbonate of soda, salt,
ginger and cloves together, then add to
the butter and sugar mixture. Mix well to
form a sticky dough. Wrap the dough in
clingfilm and chill in the fridge for 1 hour.
3 Preheat the oven to 210°C/Gas Mark
6, then line two baking trays with
baking paper.
4 Divide the chilled dough into 40 equal
pieces, then roll each piece into a 2.5cm
(1in) ball. Place the granulated sugar on a
large plate, then roll each ball in the sugar
until well coated. Place the balls on the
baking trays, spaced well apar t to allow
for spreading.
5 Bake in the oven for 12-14 minutes,
then allow to cool on the baking trays for
10 minutes before transferring to a wire
rack to cool completely.
TIP The dough can be portioned and
frozen for use at a later date. If you like fiery
ginger biscuits, add an extra teaspoon or
two of ground ginger.
NOVEMBER