Ginger biscuits
Method
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Preheat the oven to 180C/350F/Gas 4. Lightly butter a baking tray.
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Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses.
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Break the cardamom pods open and crush the seeds finely. Add them to the mixture with the flour, bicarbonate of soda, cinnamon, ginger and egg yolk.
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Beat in a couple of tablespoons of milk and then bring it all together to form a dough.
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Roll the dough out on a floured surface to a £1 coin thickness. Cut into your desired shapes.
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Lay the biscuits on the buttered baking tray and bake for 12-14 minutes. Remove from the oven and cool on cooling rack. Repeat with the remaining dough.
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Combine the icing sugar and the lemon juice in a bowl until smooth. Ice the biscuits with a pattern of your choosing.
Ingredients
- 70g/2½oz butter
- 80g/2¾oz light muscovado sugar
- 2 tbsp black treacle or molasses
- 8 cardamon pods
- 250g/9oz plain flour
- ½ tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 free-range egg, yolk only
- around 2 tbsp milk
- 1 tbsp icing sugar
- 1 lemon, juice only
Shopping List
Ginger biscuits
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled