This gingerbread is deliciously chewy, very gingery and absolute fantastic served warm with some good quality vanilla ice cream or even cold with a glass of milk. The smell of these cooking is just perfect!
- 280g plain flour
- 200g soft brown sugar
- 170g unsalted butter
- 4 tbsp. treacle or molasses
- 1 beaten egg
- 4 tsp. ginger, or less if it’s fresh
- 2 tsp. cinnamon
- Pinch of ground cloves; less than a 1/8th a tsp.
- Pinch of salt
- 1 tsp. bicarbonate of soda
Preheat the oven to 180C/gas mark 4.
Grease some baking tins.
Cream the butter and the sugar thoroughly together until smooth. Add in the egg and beat again until smooth. Mix the treacle through this mixture.
Sift the flour and spices together. Add this to the wet mixture. Mix together thoroughly until you have a sort of dough-like consistency.
Pull bits of dough into your hands and roll them into balls. Place them on the baking tray and flatten with your hands into cookie shapes.
Cook for 12-15 minutes. The shorter time you cook the biscuits for, the chewier they will be.