About this recipe:A wonderful ginger-spiced biscuit, with a delicious depth added from the black treacle. Cut these biscuits into any shape you prefer. Enjoy with a cup of tea or coffee, for afternoon tea or elevenses.
Makes: 60 biscuits
200g caster sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
225g margarine, melted
125ml evaporated milk
350g black treacle
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
500g plain flour
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Method Prep:30min › Cook:12min › Ready in:42min
Preheat oven to 190 C / Gas 5. Lightly grease baking trays.
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt and bicarbonate of soda. Mix in the melted margarine, evaporated milk, treacle, vanilla and lemon extracts. Stir in the flour, 125g at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, add more flour to prevent sticking.
When the dough is smooth, roll it out to 5mm thick on a floured surface and cut into biscuits. Place biscuits on the prepared baking trays.
Bake for 10 to 12 minutes in the preheated oven. The biscuits are done when the top springs back when touched. Remove from baking tray to cool on wire racks.