Ginger Biscuits (Nigel)

Name: Ginger Biscuits (Nigel)
Ingredients: 70g/21/2oz butter; 80g/23/4oz light muscovado sugar; 2 tbsp black treacle or molasses; 8 cardamon pods; 250g/9oz plain flour; 1/2 tsp bicarbonate of soda; 2 tsp ground cinnamon; 1 tsp ground ginger; 1 free-range egg, yolk only; around 2 tbsp milk; 1 tbsp icing sugar; 1 lemon, juice only

12 ingredients

7 steps

Ingredients

70g/21/2oz butter
80g/23/4oz light muscovado sugar
2 tbsp black treacle or molasses
8 cardamon pods
250g/9oz plain flour
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 free-range egg, yolk only
around 2 tbsp milk
1 tbsp icing sugar
1 lemon, juice only

Directions

1

Preheat the oven to 180C/350F/Gas 4. Lightly butter a baking tray.
2

Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses.
3

Break the cardamom pods open and crush the seeds finely. Add them to the mixture with the flour, bicarbonate of soda, cinnamon, ginger and egg yolk.
4

Beat in a couple of tablespoons of milk and then bring it all together to form a dough.
5

Roll the dough out on a floured surface to a 1 coin thickness. Cut into your desired shapes.
6

Lay the biscuits on the buttered baking tray and bake for 12-14 minutes. Remove from the oven and cool on cooling rack. Repeat with the remaining dough.
7

Combine the icing sugar and the lemon juice in a bowl until smooth. Ice the biscuits with a pattern of your choosing.