There are so many good excuses for baking biscuits. You have visitors coming for tea, your biscuit jar is empty, you’re hungry in the afternoon, you’re going visiting, someone you know has had a baby/moved house/lost a pet/boiled their kettle, you’ve suddenly realised you have an excess of flour and must clear out your cupboard before going on holiday…in six months. My excuse – at 7am the small person wanted to sit on the kitchen floor and whack some pots with a spoon. I got bored with this far sooner than he did and he was still going strong after I’d had a mug of tea and fed the livestock. I figured if I was going to hang out in the kitchen being an oversized groupie to a band of one, I might as well squeeze in a little pre-breakfast biscuit baking.
90 grams of unsalted butter
75 grams of brown sugar
115 grams of treacle
100 grams of stem ginger pieces
200 grams of plain flour
3/4 teaspoon of bicarbonate of soda
1 tablespoon of ground ginger
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
Preheat oven to 180 degrees celsius (160 fan forced)
Combine the butter, sugar, treacle and ginger in a small saucepan. Stir over low heat until combined.
Remove from heat. Stir in sifted dry ingredients. Leave to cool for 10 minutes.
Roll tablespoon-sized balls of mixture into balls with your hands – greasy but satisfying. Place on trays, allowing ~3cm between each ball.
Bake about 10 minutes then leave to cool on the trays.
Like most gingery delights, these are dark and dense, slightly sticky, with a beautiful heat to them. Just right to snack on when you’ve come in from the cold, or to nibble on while you check facebook, or to feed the baby who eats nothing but cornflakes.
They will keep for about a week in a container. That’s if no-one in your house eats biscuits.