Thursday, 20 June 2013



makes 40 

for the biscuits:
115g unsalted butter
115g light muscovado sugar
1 beaten egg
115g black treacle
400g SR flour
1tsp ground ginger
1/2tsp mixed spice
1/4tsp chilli powder 

for the icing:
100g dark chocolate / cocoa / icing sugar
  • cream butter and sugar
  • beat in egg and treacle 
  • sift in flour, ginger, mixed spice and chilli powder with a wooden spoon 
  • turn dough onto floured surface and knead until smooth 
  • wrap and chill for at least 30mins or overnight
  • heat oven 180c 
  • grease baking tins
  • roll out 8mm thick and cut into shapes
  • if time chill again for 30mins
  • bake 8-10mins
  • meld dark chocolate for icing or sprinkle with cocoa or icing sugar

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