This recipe is a version of one that a friend made in Home Economics in school when we were about fifteen. These biscuits have lots of spices and treacle in them; you can make them if you fancy something seasonal but can’t be bothered to make gingerbread, with all the rolling out and cutting involved. This recipe does require you to chill the dough for thirty minutes before baking – plenty of time to warm the oven and tidy up. Alternatively you can make the dough the night before and leave it in the fridge overnight.
Makes about 25 biscuits
115g caster sugar
100g brown sugar
230g butter or vegan margarine
370g plain flour
2 teaspoons ground ginger
1/2 teaspoon ground or grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
- Measure all the ingredients into a large mixing bowl and mix thoroughly. I use a stand mixer to mix everything but you can do it with a wooden spoon or your hands.
- Cover the bowl with clingfilm or wrap in a plastic bag and put in the fridge for 30 minutes. Pre-heat your oven to 160C and grease five baking sheets.
- Roll the mixture into small balls – more than a teaspoon, less than a tablespoon. Place on the trays and flatten slightly. Bake for 10-12 minutes. You can leave them in for 15 minutes if you’d like them a bit crunchier. Leave to cool before removing them from the baking trays.