Treacle Gingerbread


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


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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