A recipe from Breakfast, Lunch, Tea
Makes: 15-25 biscuits, depending on cutter size
125g (generous ½ cup) unsalted butter, softened, plus extra for greasing
90g (½ cup) brown sugar
3 tablespoons molasses
1 egg, beaten
370g (2½ cups) plain (all-purpose) flour, sifted
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
Beat the butter with the sugar and molasses till light and well mixed. Add the egg, then fold in the flour and other dry ingredients, sifted together.
The mixture should come together easily. If it is too wet, add a little more flour; if it is too dry, add one more egg.
Put the dough in the fridge for 30 minutes to chill.
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Butter a baking tray and line it with parchment paper.
Roll out the dough to about 5mm (¼inch) thick. Cut into your desired shapes and place on the prepared tray.
Bake for about 10 –15 minutes until slightly firm. Cool.