Spice Biscuits

These biscuits have evolved over the years. My original recipe used treacle but I now use molasses. They are similar to these gingernuts, however, have a more complex spice flavour. Today's version have been dipped in white nonpareils. What started out as a way to use up the leftovers from a wedding cake has become my favourite. I like the contrast of the white nonpareils aginst the dark biscuits.

When I first made them I left them plain. Then I started to put chopped nuts or almond slivers on top and sometimes a slice of glace ginger. Vary the spices to suit your taste, I like ginger and tend to use a bit more, another friend leaves the ginger out and uses a bit more cinnamon and nutmeg - taste the dough and add a bit more of the spice that you like.

Spice Biscuits

185 g butter, softened 1 cup dark brown sugar 1/3 cup molasses or treacle 1 egg 2 teaspoons bicarbonate of soda 2 1/3 cups plain flour 1 1/2 teaspoons of cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg

Optional for Decoration white nonpareils slivered/flaked/chopped almonds thin slices of glace ginger Hint Vary the spices to suit your taste.

Can be easily made in a food processor. I use the pulse action to mix in the flour/dry ingredients. 

Method

Beat butter, molasses and egg together

Mix in bicarb soda, spices and flour

Roll into small balls approximately 2 cm in size

If decorating, press the balls into the topping, slightly flattening the ball.

Place each ball on greased baking trays or trays covered with baking parchment.

Bake in 160 deg C oven for 12 -15minutes.

Transfer biscuits to cooling racks and allow biscuits to cool. Store in an airtight jar/container