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100 g/4 oz/1 cup self-raising
(self-rising) flour
5 ml/1 tsp ground ginger
5 ml/1 tsp ground mace
50 g/2 oz unsalted (sweet) butter, diced, plus extra for greasing
40 g/1 oz/3 tbsp caster (superfine) sugar
15 ml/1 tbsp black treacle (molasses)
Milk, to mix |
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Method:
Sift the flour, ginger and mace into a
bowl. Rub in the butter and stir in the sugar. Warm the treacle with
15 ml/1 tbsp milk and stir in, adding enough extra milk to form a
stiff dough. Knead gently on a lightly floured surface. Roll out
thinly and cut into 30 rounds, using a 5 cm/2 in cutter. Transfer to
greased baking (cookie) sheets and bake in a preheated oven at
180°C/350°F/gas mark 4 for about 10 minutes until golden brown. Leave
to cool for 5 minutes, then transfer to a wire rack to cool
completely. Store in an airtight tin.
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