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Christmas Baking - Snowy Ginger Biscuits/ Cookies

3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses or black treacle (I used treacle)
2 cups plain flour
2 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger (reduce to 1/2 tbsp, if you prefer your biscuits not as spicy)
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/4 tsp ground cardamom *see note
A few tbsps caster sugar on a plate + extra for sprinkling over

Method:


Preheat oven to 350 F.


Using a wooden spoon, beat the butter and sugar together in a big bowl, until well blended and creamy.


Switch to an electric beater, if you have one, and whisk in the egg and the treacle, until well blended.


Sift together the flour, baking soda, salt and ground spices.


Switch back to the wooden spoon, then little by little, beat the dry ingredients into the creamed mixture, until a stiff but soft dough is formed. At this point you can chill the dough for an hour to make handling easier. You can also freeze it.


Grease your palms with a little butter, then make 1 inch balls of this dough. Roll these balls in the caster sugar, and place on a baking sheet, with about 2 - 3 inches of space in between, as these cookies will spread apart. Press down lightly on the balls with a fork.


Bake in the preheated oven for between 10 - 12 minutes, until the edges look crisp. Slide the cookies off on to a cooling rack. Sprinkle immediately with some more caster sugar, then leave to cool.


The biscuits may be a little soft when coming out of the oven, but will crisp up upon cooling. Store in a biscuit tin until Christmas (HA!) You can also freeze these biscuits. Thaw before eating.


Makes around 25 - 30 cookies, depending on how big you make your dough balls.


* To make ground cardamom, take out the seeds from a few green cardamom pods. Toast quickly in a hot pan for about 30 seconds, then grind finely in a mortar and pestle.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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