From rhondda@my-deja.com Mon Apr 3 13:09:41 2006 Date: Sat, 1 Apr 2006 15:59:29 +0000 (UTC) From: Rhonda Anderson Newsgroups: rec.food.recipes Subject: Black Treacle and Ginger Biscuits Followup-To: rec.food.cooking, rec.food.recipes Someone was asking about black treacle recently and I mentioned that I would post this recipe. I've made these a couple of times, and they're a good hard gingernut type of biscuit (cookie). A couple of notes - these biccies taste quite strongly of cloves as well as ginger - I quite like that, but if you're not fond of cloves you'll probably want to cut the amount down; for caster sugar use superfine sugar in US; bicarb soda is baking soda; these are metric measures so 1 cup = 250ml; Black Treacle and Ginger Biscuits ( Easy Entertaining) 90g unsalted butter, at room temp 3/4 cup caster sugar 1 egg, lightly beaten 1/2 cup black treacle 2 1/2 cups unbleached plain flour 2 teaspoons bicarb soda 2 teaspoons ground ginger 1 1/2 teaspoons ground cloves 2 teaspoons extra caster sugar Preheat oven to 170 deg C. Beat butter in a large mixing bowl until light and creamy; gradually add sugar. Beat in egg and treacle until mixture is light and fluffy. Stir in sifted flour, bicarb soda and spices. Cover mixture with plastic film and refrigerate 1 hour. Roll mixture into walnut size balls. Roll in sugar to coat aand place on lightly oiled baking sheets 5-6cm apart. Press biscuits down carefully with the flat blade of a knife. Place in oven and bake for 12-15 minutes. Remove from oven and allow to cool on trays for 1 minute before transferring to wire rack to cool completely. Enjoy. -- Rhonda Anderson Penrith,NSW,Australia -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/