- 225g treacle
- 110g butter
- 110g brown sugar
- 450g (2 2/3 cups) plain flour
- 25g ground ginger
- pinch salt, optional
- 1 teaspoon bicarbonate of soda
- 60ml (1/4 cup) milk
- icing sugar, to dust (optional)
This is a handwritten recipe from the Rouse Hill Estate collection of cookbooks and manuscript recipes. Depending on how long you bake them, these biscuits can be hard and crunchy or a softer gingerbread style.
Makes up to 30 biscuits
|Preheat oven to 160°C (140°C fan-forced). Melt the treacle and butter together in a saucepan over low heat. Leave to cool a little.
|Meanwhile, put the brown sugar in a bowl. Sift the flour, ginger and a pinch of salt (if using) into the bowl and mix lightly together.
|Dissolve the bicarbonate of soda in the milk then add to the butter and treacle mixture, stirring well. Add the wet ingredients to the dry ingredients and mix well until a smooth, glossy dough is formed.
Line a baking tray with baking paper. Taking small, walnut-sized portions, roll the dough into balls and flatten them in your hands or gently press them into shape on the baking tray. Alternatively, if you are using a biscuit cutter, divide the dough into two and roll each batch between two sheets of baking paper to about 0.5–1 cm thickness before cutting the dough into shapes.
Bake for 30 minutes for semi-hard biscuits, 40 minutes for crispier ones, or adjust the cooking time to suit your preference. The biscuits will harden as they cool, so you might want to test a few before cooking the whole batch. Dust with the icing sugar, if using.