Scottish style ginger snap biscuits (cookies)
Ginger snap biscuits
These are crispy and delicious!
This recipe makes enough for between 30 and 35 biscuits
8 oz/ 225g plain flour
2 tsps ground ginger
1 tsp mixed spice
3 oz/75g fine oatmeal
3oz/75g caster sugar
0.5 tsp bicarbonate of soda
6 oz/150g treacle
3 oz/75g butter, diced
Pre-heat oven to gas mark 3/325F
Mix together in a bowl the flour, ginger, spice, oatmeal, sugar and bicarbonate of soda . Heat the treacle and butter in a small pan until melted. Pour on to the dry ingredients and mix to make a smooth dough. Knead well.
Roll the dough out on a lightly floured surface until about 0.5 cm / 1/4 inch thick, prick the top with a fork and cut into 6 cm / 2 1/2 inch rounds using a plain cutter. Put onto greased baking sheets and bake for 20-25 minutes until firm to the touch. Transfer to wire racks to cool.
Store in an airtight container.