Ginger Biscuits With Treacle Recipes
GINGER BISCUITS (WITH TREACLE)
Dark spicy and crunchy biscuit
Provided by jayjayem
Time 18m
Yield Serves 16
Number Of Ingredients 0
Steps:
- Beat butter and c. sugar for 2 mins. Add egg and treacle and beat to mix. Mix all dry ingreds in another bowl (except the demerara), then beat in butter mix. Cover bowl with clingfilm and leave in fridge for an hour.
- Preheat oven to 180/gas4. Roll spoonfuls of mix in demerara and place in parchment lined trays. Flatten slightly. Bake 18-20 mins. Cool on rack.
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- Make the biscuits. Beat the butter and sugar in the bowl of a stand mixer fitted with the beater until light and creamy. Beat in the treacle and egg yolk followed by all the dry ingredients until you have a soft dough.
- Turn out the dough onto a work surface and gather it into a ball, then wrap it in cling film and refrigerate for 30 minutes until firm enough to roll.
- Heat the oven to 180°C/160°C fan/350°F/Gas 4. Roll out the chilled dough on a lightly floured surface to about 5mm thick, then cut out a variety of shapes with the cutters. Place the biscuits on the lined baking trays and bake for 10–12 minutes, depending on size, until they just darken a little at the edges. Allow to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
- To decorate, dust the work surface with a little icing sugar and knead the sugar paste to soften. Roll out the sugar paste to about 3mm thick and cut out shapes with the biscuit cutters to match the biscuits. Brush the biscuits with a tiny amount of edible glue and stick the matching shapes of sugar paste on top.
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- In the bowl of a stand mixer with paddle attachment, beat butter and brown sugar until light and creamy. Beat in egg, and then add treacle and Vanilla Extract and beat until smooth.
- In a medium bowl, add flour, baking soda, salt, ginger, cinnamon, nutmeg and clove and whisk until combined. Add the crystalised ginger and flour mixture to the butter mixture and mix on low until just blended. Cover bowl with cling wrap and refrigerate for at least 1 hour and up to 3 hours.
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