/ Cooking

Ginger Snap biscuits

These are awesomely delicious and we should make them again.  They freeze well.  Makes quite a lot, would be excellent for Christmas gift biscuits.

2 1/2 cups (375g) self-raising flour
1 teaspoon baking powder
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
180g butter
1 cup (200g) brown sugar
1/4 cup (60ml) treacle
1 egg, lightly whisked
1/2 cup (110g) demerara sugar
Preheat oven to 180°C. Line 2 oven trays with baking paper.
Combine the flour, baking powder, ginger, cinnamon, cardamom and cloves in a large bowl.

Combine the butter, sugar and treacle in a small saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly. Add to the flour mixture with the egg and stir until well combined. Cover with plastic wrap and place in the fridge for 2 hours or until firm.

Place the demerara sugar on a large plate. Roll tablespoonsful of dough into balls and roll in sugar to coat. Place on the lined trays and press to flatten to a 4cm disc. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until golden brown. Remove from oven and set aside on trays to cool completely.