Saturday, November 8, 2008

Traditional Gingerbread biscuits

These gingerbread biscuits are the best recipe I've found and have been the most popular with everyone that has tried them. They contain no ginger!
Unfortunately when I wrote this recipe out many,many years ago and used some sort of electronic paper that slowly has faded the text.
Fortunately I had typed this recipe out for friends and hope that they can fill in the gaps for me.

1 egg
2 tblsp black treacle
2 tspns ground mace
2 tspns ground cinnamon
250g butter
oz of plain flour or dark rye flour
castor sugar
2 tspns dark chocolate powder
baking powder

What to do

Mix together egg, treacle, sugar and spices in a bowl. Melt butter, when it begins to cool blend into mixture. Sift baking powder and flour into mixture and using hands bind well and shape into a round ball. Cover with cling film and chill for 30 minutes.
Pre-heat oven to 170 degrees and grease several baking trays. Roll dough out on a lightly floured surface a little thicker than usual . Cut into shapes, place onto greased trays and bake in oven for 15-20 minutes.

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