About this recipe:Spicy and chewy ginger biscuits made with wholemeal flour. Enjoy!
225g butter or margarine
275g caster sugar
2 eggs, beaten
475g wholemeal flour
1 tablespoon bicarbonate of soda
2 teaspoons baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
200g demerara sugar for decoration
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 180 C / Gas 4. Grease baking trays.
In a large bowl, cream together the butter and 275g of sugar until smooth. Mix in the eggs, and then the treacle. Combine the wholemeal flour, bicarb, baking powder, ginger, nutmeg, cinnamon, cloves and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the treacle mixture just until blended.
Roll the dough into small balls, and dip the top of each ball into the demerara sugar. Place the biscuits about 5cm apart on the baking trays.
Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy biscuits, less time for soft and chewy ones. Cool on wire racks.