Ginger Biscuits Recipe

Ingredients:

• 1 Egg
• ½ tsp Salt
• 85 ml Black Teracle
• 250 gms Plain Flour
• 2 tsp Ground Ginger
• ½ tsp Grated Nutmeg
• 225 gms Castor Sugar
• 1 tsp Ground Cinnamon
• 2 tsp Bicardbonate of Soda
• 100 gms Light Brown sugar
• 115 gms Butter, at room temperature
• 115 gms Margarine, at room temperature

Method:

1. Preheat a 325 degrees F/175 degrees F/Gas 3 oven. Line 2-3 baking sheets with greaseproof paper and grease lightly.
2. With an electric mixer, cream half of the caster sugar, the brown sugar, butter and mangarine until light and fluffy. Add the egg and continue heating to blend well. Add the treacle.
3. Sift the dry ingredients 3 times, then stir into the butter mixture. Refrigerate for 30 minutes.
4. Place the remaining sugar in a shallow dish. Roll tablespoonfuls of the biscuit mixture into balls, then roll the balls in the sugar to coat.
5. Place the balls 2m (5 cm) apart on the prepared sheets and flatten slightly. Bake until golden around the edges but soft in the middle, 12-15 minutes. Let stand for 5 minutes before transfering to a rack to cool.