makes
1 kg
prep
10 minutes
cook
5 minutes
difficulty
Easy
makes
1 kg
serves
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 80 g dark molasses or black treacle
- 60 g light molasses, golden syrup or honey
- 200 g soft dark brown sugar
- 200 g unsalted butter
- zest of ½ unwaxed orange
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp bicarbonate of soda
- 500 g plain flour
- 1 tsp salt
- 1 lightly beaten medium free-range egg
Cooling time 15 minutes
Chilling time 1 hour
Instructions
Pour the dark and light molasses into a large saucepan with the sugar, butter, zest and spices and melt over a low/medium heat, stirring frequently until the sugar has dissolved.
Increase the heat to bring the mixture to boiling point. Remove from the heat and beat in the bicarbonate of soda. The mixture will froth up at this point as the bicarbonate reacts – mix briefly until combined, then leave to cool for 15 minutes.
Sift the flour and salt, then fold into the mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or stand mixer, until just combined. Do not overwork the mixture, or the biscuits will spread during baking.
The dough will be very sticky to begin with, but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in cling film and chill in the fridge for 1 hour.
Recipe from Gingerbread Wonderland (Kyle Books, $19.99), by Mimi Sinclair, with photography by Tara Fisher.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
