CINNAMON AND TREACLE STARS
Makes 24
INGREDIENTS:
2 tbsp black treacle
50g butter or margarine
115g plain flour
1/4 tsp bicarbonate of soda
1/2 tsp ground ginger
1 tsp ground cinnamon
40g soft brown sugar
1 tbsp ground almonds
1 egg yolk
icing sugar
1. Lighty grease a baking sheet. Heat the treacle and butter gently until just beginning to melt.
2. Sift the flour into a large bowl with the bicarbonate of soda and spices, then stir in the sugar and almonds (I didn't have any in my cupboard so supplemented it for more flour)
3. Beat the treacle mixture and egg yolk briskly into the bowl, drawing the ingredients together to form a firm but soft dough.
4. Roll out the dough on a lightly floured surface to 5mm thick and stamp out star shapes. Place on the prepared baking sheet and put in fridge for 15 minutes.
5. Pre-heat oven 190/Gas 5. Prick the biscuits lightly with a fork and bake for 12-15 minutes until just firm. (My oven was too hot for this so I burned the first lot. I put the second batch on 150 degrees for 20 minutes)
Transfer to wire rack to cool.
6. Make icing and spread or drizzle over the star biscuits.
Enjoy!
This recipe is taken from 'The Great Cookie Book' by Hilaire Walden
INGREDIENTS:
2 tbsp black treacle
50g butter or margarine
115g plain flour
1/4 tsp bicarbonate of soda
1/2 tsp ground ginger
1 tsp ground cinnamon
40g soft brown sugar
1 tbsp ground almonds
1 egg yolk
icing sugar
1. Lighty grease a baking sheet. Heat the treacle and butter gently until just beginning to melt.
2. Sift the flour into a large bowl with the bicarbonate of soda and spices, then stir in the sugar and almonds (I didn't have any in my cupboard so supplemented it for more flour)
3. Beat the treacle mixture and egg yolk briskly into the bowl, drawing the ingredients together to form a firm but soft dough.
4. Roll out the dough on a lightly floured surface to 5mm thick and stamp out star shapes. Place on the prepared baking sheet and put in fridge for 15 minutes.
5. Pre-heat oven 190/Gas 5. Prick the biscuits lightly with a fork and bake for 12-15 minutes until just firm. (My oven was too hot for this so I burned the first lot. I put the second batch on 150 degrees for 20 minutes)
Transfer to wire rack to cool.
6. Make icing and spread or drizzle over the star biscuits.
Enjoy!
This recipe is taken from 'The Great Cookie Book' by Hilaire Walden
