"I've lost count of the number of cookies I've made over the years. This recipe can be used for making any shape and size of biscuit."
1 medium egg
25g molasses (black treacle) (0.88 Oz)
200g caster sugar (7.0 Oz)
2 teaspoons ground cinnamon
2 teaspoon ground cardamom
1/2 teaspoon nutmeg
250g butter (8.8 Oz)
5g baking powder (0.17 Oz)
350g plain flour (12.35 Oz)
I sometimes add 1/2 teaspoon of vanilla extract (at Christmas) or the zest of 1/2 a lemon (at Easter)
Place eggs, treacle, sugar and spices in a bowl and beat well.
Melt the butter in the microwave on medium for two minutes (or until melted). Let it cool then stir into the mixture.
Sift the flour and baking powder into the mixture and bind with a spoon or by hand to make a dough.
Wrap the dough in clingfilm or foil and chill in the fridge for 30 minutes. This firms it up and allows the glutens to do their thing. This is a good time to put the oven on at 160 C (320 F).
Roll the dough on a lightly floured surface making it about 7–mm thick (for cookies), about 12mm for building gingerbread structures.
Put the biscuits on a baking tray that you’ve either greased (with butter) or lined with parchment or silicone.
Bake in the oven for about 15 minutes before checking , they may take up to 20 minutes depending on the thickness of the biscuit. They are done when they are just firm to touch
Remove from the oven and leave to cool for 5 minutes on the tray before lifting them onto a cooling rack .
The biscuits can be decorated when cool , the choices are endless , and they can be made for all occasions.