Treacle Spiced Biscuits

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.

Ingredients

• 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

 

Method

1. Preheat the oven to 170C/150C fan/gas 3 before you begin making your biscuits.
2. Sift the flour, baking powder and all the spices into a mixing bowl. Add the sugar and mix well.
3. Add the butter, and then using just the tips of your fingers, rub the ingredients together until they resemble fine breadcrumbs.
4. 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.
5. 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.
6. 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)