Mothering Sunday biscuits

PUBLISHED: 11:29 15 March 2007 | UPDATED: 15:01 12 May 2010

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

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 decoration as desired

Method

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.

JUDY BROADWAY


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