Mothering Sunday biscuits
Ingredients 450g (1lb) plain flour 1 dessert spoon ground ginger 1/2 dessert spoon cinnamon 120g (4oz) unsalted butter 4 tbsp black treacle 225g (8oz) soft brown sugar 1 tsp bicarbonate of soda 1 tbsp milk A few currants, cherries, or angelica slices for
450g (1lb) plain flour
1 dessert spoon ground ginger
1/2 dessert spoon cinnamon
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120g (4oz) unsalted butter
4 tbsp black treacle
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225g (8oz) soft brown sugar
1 tsp bicarbonate of soda
1 tbsp milk
A few currants, cherries, or angelica slices for decoration as desired
These gingerbread biscuits would make a nice present for mothers this weekend.
They are simple enough for children to make under supervision, and can be decorated with currants, cherries, etc in any design you like.
Use a shaped cutter or just cut to whatever outline you prefer. These quantities make about 18 biscuits (medium size).
Sift the flour with the ginger, cinnamon and a pinch of salt into a large mixing bowl. In a non-stick pan, warm the butter treacle and sugar together over a low heat. Let it cool for a minute or two, then stir into the flour mixture. Dissolve the bicarbonate of soda in the milk in a cup, then add to the dough. Mix well adding a little extra milk if necessary, to form a pastry-like dough.
Wrap in cling-film and leave in the fridge for 20 minutes to firm up. Pre-set the oven to 170 deg C, Gas Mark 3, 325 deg F.
Roll out the dough onto a floured board and cut into shapes. Put on a greased baking tray and decorate as desired.
Bake for about 15 minutes or until brown. Cool on a wire rack.