Treacle Gingerbread

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These I *might* have slightly overdone. Only might, though…They’re the darker biscuits.

Ingredients:

350g plain flour

1tbsp ground ginger

1tsp bicarb. of soda

1tsp ground cinnamon

175g unsalted butter

150g demerara sugar

4tbsp treacle (or golden syrup, if you prefer)

How to make:

Gently melt the butter, sugar and treacle/syrup. When melted, sift in the flour, cinnamon, ginger and bicarb. Stir thoroughly until it forms a firm dough. Allow to cool and then knead into a ball and wrap with cling film and set in a fridge for about half an hour.

Preheat the oven to 180c/350F/GasMark 4. Choose a cookie-cutter shape you like, roll out the dough and cut away! Arrange on baking trays and continue cutting until you’ve used up all the dough. Bake for about 8-10 minutes (this is where I went wrong; I became distracted).

Allow to cool before decorating or eating.

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