GINGER BISCUITS

• servings: 35

Ingredients

170g butter, softened

200g caster sugar, plus extra for rolling

1 large egg

4 tbsp black treacle

280g plain flour

2 tsp ground ginger

1 tsp bicarbonate of soda

¾ tsp ground cinnamon

Pinch of salt

Directions

1 Preheat the oven to 180°C/160°C fan/gas mark 4.

2 In a large bowl, cream together the butter and sugar until light and fluffy.

3 Beat in the egg and treacle.

4 In a separate bowl, combine the flour, ginger, bicarbonate of soda, cinnamon and salt. Gradually add the dry mixture to the butter mixture and beat to combine well. Roll into 3cm balls.

5 Pour a little caster sugar into a small shallow bowl and roll the balls in the sugar, to coat.

6 Place the balls on large, ungreased baking trays, spaced 5cm apart. Bake for 10-12 minutes until golden brown, working in batches if necessary. Transfer to wire racks and allow to cool.