Oh, window cleaners arriving first thing tomorrow and there are no biscuits in the house to go with their pots of tea. The nearest shop is closed, so it’s a rummage through the cupboard to see what can be baked. It is these: quickly put together, moulded, cooled in the fridge and then baked for about 10-15 minutes. A biscuit with a cinnamon and mixed spice flavour. I know they go well with tea – there were none left after the window cleaners finished their last cup. Makes about 12 thick biscuits, or 18 thinner ones.
- 200g plain flour
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon mixed spice
- 50g dark muscovado sugar
- 100g salted butter softened and diced
- 50g black treacle or molasses
- Preheat the oven to 170C/150C fan/gas 3 before you begin making your biscuits.
- Sift the flour, baking powder and all the spices into a mixing bowl. Add the sugar and mix well.
- Add the butter, and then using just the tips of your fingers, rub the ingredients together until they resemble fine breadcrumbs.
- When all the butter is evenly mixed in, make a well in the centre and add the treacle. Bring the mixture together to form a soft dough (I find the best way is to use a knife using a cutting and stirring method) combine the lot lightly until it has an even colour with not too many streaks of treacle.
- Lightly form into a ball. Shape and cut the biscuits into the sizes required, and put them into the fridge for about 10 minutes to cool. Keep them apart – they may spread a little during the bake.
- into the oven for 10-15 minutes depending upon size. Keep an eye on them, the thinner the biscuit the quicker the cook (and the greater the snap – if that if your thing)