Black Treacle and Ginger Biscuits
 

Someone was asking about black treacle recently and I mentioned that I
would post this recipe. I've made these a couple of times, and they're a
good hard gingernut type of biscuit (cookie). A couple of notes - these
biccies taste quite strongly of cloves as well as ginger - I quite like
that, but if you're not fond of cloves you'll probably want to cut the
amount down; for caster sugar use superfine sugar in US; bicarb soda is
baking soda; these are metric measures so 1 cup = 250ml;

Black Treacle and Ginger Biscuits

( Easy Entertaining)

90g unsalted butter, at room temp
3/4 cup caster sugar
1 egg, lightly beaten
1/2 cup black treacle
2 1/2 cups unbleached plain flour
2 teaspoons bicarb soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cloves
2 teaspoons extra caster sugar

Preheat oven to 170 deg C. Beat butter in a large mixing bowl until
light and creamy; gradually add sugar. Beat in egg and treacle until
mixture is light and fluffy. Stir in sifted flour, bicarb soda and
spices. Cover mixture with plastic film and refrigerate 1 hour. Roll
mixture into walnut size balls. Roll in sugar to coat aand place on
lightly oiled baking sheets 5-6cm apart. Press biscuits down carefully
with the flat blade of a knife. Place in oven and bake for 12-15
minutes. Remove from oven and allow to cool on trays for 1 minute before
transferring to wire rack to cool completely.

Enjoy.

--
Rhonda Anderson
Penrith,NSW,Australia

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