Christmas ginger biscuits
Ingredients
- 200 gWheat flour
- 75 gButter
- 75 gBrown sugar
- 60 gCane molasses
- 1 pcEgg (small)
- 2 tspGinger ground
- 0.5 tspCinnamon ground
- 0.5 tspBaking soda
- 1 pinchSalt
Method
A firm, browned edge gives way to a centre with a little softness. Dark treacle deepens the dough, carrying the warm notes of ground ginger and cinnamon.
- 1
Heat the oven to 180°C and line a baking tray with parchment. Whisk the flour, ginger, cinnamon, bicarbonate of soda and salt in a bowl until the spices are evenly distributed.
- 2
Gently melt the butter with the brown sugar and treacle in a small saucepan; do not let it boil. Take it off the heat and leave it until warm, not hot, then beat in the egg.
- 3
Pour the warm mixture over the dry ingredients and stir until no loose flour remains. Cover the dough and refrigerate for 30 minutes, until firm enough to roll.
- 4
Lightly flour the work surface and roll the dough to about 5 mm thick. Cut out the biscuits and arrange them on the tray, leaving a little space between each.
- 5
Bake at 180°C for 10–12 minutes. Remove the biscuits when the edges feel set; leave them on the tray for a few minutes, then transfer to a wire rack.
Frequently asked questions
How do you get this dish right?
- Let the butter and treacle mixture cool to warm before adding the egg; if it is too hot, the egg will set in strands.
- Keep the dough cold between batches. If it softens, the cut-outs will spread and lose their clean edges.
- Take the biscuits out as soon as the edges feel set. They firm up further on the tray as they cool.
How long does this dish keep?
Once completely cool, store in an airtight tin for up to a week. The unbaked dough freezes for up to 2 months.
