Ginger biscuits

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1662
Soft_Ginger_Buscuits_

Makes around 35


170g butter, softened
200g caster sugar, plus extra for rolling 1 large egg
4 tbsp black treacle
280g plain flour
2 tsp ground ginger
1 tsp bicarbonate of soda
3⁄4 tsp ground cinnamon
Pinch of salt


  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the egg and treacle.
  4. In a separate bowl, combine the flour, ginger, bicarbonate of soda, cinnamon and salt. Gradually add the dry mixture to the butter mixture and beat to combine well. Roll into 3cm balls.
  5. Pour a little caster sugar into a small shallow bowl and roll the balls in the sugar, to coat.
  6. Place the balls on large, un-greased baking trays, spaced 5cm apart. Bake for 10-12 minutes until golden brown, working in batches if necessary. Transfer to wire racks and allow to cool.

Per Serving: 95kcals, 4.2g fat (2.6g saturated), 13.6g carbs (7g sugars), 1.1g protein, 0.3g fibre, 0.07g sodium