These beautiful cookies are great at Christmas or anytime during the year. The wonderful spices stop them from becoming too sweet, and if like me you love ginger add up to 3 tsp to give them a wonderful kick!
Ginger Biscuits (cookies)
70g/2½oz unsalted butter
80g/2¾oz light brown sugar
2 tbsp black treacle or molasses
250g/9oz all purpose flour
½ tsp baking soda
2 tsp ground cinnamon
1 – 3 tsp ground ginger (depending on taste)
1/2 tsp ground cardamom (optional)
1 large egg, yolk only
around 2 tbsp milk
- Preheat the oven to 350F. Lightly butter a baking tray.
- Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses.
- Add the flour, baking soda, cinnamon, ginger, cardamom (if using) and egg yolk.
- Beat in a couple of tablespoons of milk and then bring it all together to form a dough. You can use your hands to do this.
- Roll the dough out on a floured surface to just over an 1/8″ thickness. Cut into your desired shapes.
- Lay the biscuits on the buttered baking tray and bake for 13-15 minutes. Remove from the oven and cool on cooling rack.
Store cookies in an airtight container for up to 5 days.
Adapted from the original recipe by Nigel Slater – bbc.co.uk/food