Gingerbread Biscuits

Craving a biscuit with taste and spices? These gingerbread biscuits are perfect.

 They aren’t crispy and they aren’t chewy, they are just blissfully both.

The way I’d describe the taste is that they’re heavy with flavour and using black treacle makes them rich and more gingerbread like than like a typical ginger biscuit.

 Perfect for the turn of the weather I’m experiencing here in County Durham, and even more perfect to package up for a gift.

 Go on, give it a go and enjoy your sweet life!

What You Need

•  200g Plain Flour

• 170g Soft Brown Sugar

• 120g Butter – Softened

• 60g Golden Castor Sugar

• 1 Egg

• 1 ½ tbsp Black Treacle – See Tip Box

• 1 ½ tsp Ground Ginger

• ½ tsp Sea Salt

• ½ tsp Ground Cinnamon

• ¼ tsp Ground Cloves

• ¼ tsp Bicarbonate of Soda

The Black Treacle give these biscuits the edge.

How It’s Done

•  Place the softened butter, black treacle, soft brown sugar and the pinch of sea salt in to a bowl and beat until it becomes light and fluffy – Scraping down the sides a couple of times as it beats.

• Add the egg and beat again for a few minutes, scraping down the sides.

• Add the flour and spices to the bowl and beat again until everything just comes together.

• Scrape down the sides of the bowl and then place the bowl in the fridge for no less than 1 hour.

• While the mixture is setting up and cooling, heat the oven to 180c

• Line a couple of oven proof trays with non-stick baking parchment or silicone mats and set them aside until needed

• Pour the castor sugar into a small bowl.

• Remove the dough from the fridge and roll it into small balls – See Tip Box

• Roll each ball in the castor sugar so they are all liberally coated

• Place the balls onto the prepared baking sheets leaving around 1 ½ inches between them – See Tip Box

• Bake in the hot oven for 9-10 minutes until the biscuits are a golden brown – See Tip Box

• Once removed from the oven, leave to cool for 10 minutes in the tray before transferring them to a wore cooling rack.

Roll the balls in the sugar

Tip Box

• Black Treacle – The addition of the black treacle makes these biscuits taste dark and really rich.

• How Many Balls – How many balls come out of the mixture depends on how bog they are. Aim to get around 18-20 biscuits out of this mixture.

• The Dough will Spread – The dough will spread during cooking so leave space between each ball.

• Baking – All ovens vary so adjust the baking tome accordingly.

Let the biscuits coo for ten minutes in the tray.