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Recipe: Biscuiteers’ treacle spice biscuits

If you’ve grabbed yourself a copy of issue 50 of Homemaker (out Friday 15th October 2016) you no doubt will have fallen in love with Biscuiteers’ gorgeous metallic bell and snowflake biscuits. But before you give their icing tutorial on page 66 a whirl, be sure to whip up a batch of their gorgeous treacle spice biscuits first.

  • Recipe: Biscuiteers’ treacle spice biscuits
    You'll need
      • 200g plain flour
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon ground ginger
      • 1/2 teaspoon cinnamon
      • 1/2 teaspoon mixed spice
      • 50g dark brown sugar
      • 100g salted butter, diced
      • 50g black treacle or molasses
    Method
      1. Preheat the oven to 170°C before you begin making your biscuits.
      2. Sift the flour, baking powder and all the spices into a mixing bowl. Add the sugar and mix well.
      3. Add the butter. Using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs.
      4. When all the butter is evenly mixed in, make a well in the centre and add the treacle and bring it all together. You will know when it’s all mixed in as it will have an even colour all over with not too many streaks of treacle.
      5. Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use, or roll out immediately.
      6. Cut your biscuits using biscuit cutters into your desired shape and evenly place onto baking trays (make sure these are lined).
      7. Bake for 14-18 minutes, depending on your oven’s settings.
      8. When the biscuits are evenly cooked and just beginning to turn a golden colour, remove the trays from the oven and transfer the whole sheet of biscuits to a cooling rack.
      9. Leave to totally cool before storing or icing, otherwise the icing will melt.

      Recipe is extracted from Biscuiteers Book of Iced Biscuits (Kyle Books)

      Don’t miss the icing masterclass for these biscuits in Issue 50 of Homemaker magazine, out now

     
     
    Recipe: Biscuiteers’ treacle spice biscuits

    If you’ve grabbed yourself a copy of issue 50 of Homemaker (out Friday 15th October 2016) you no doubt will have fallen in love with Biscuiteers’ gorgeous metallic bell and snowflake biscuits. But before you give their icing tutorial on page 66 a whirl, be sure to whip up a batch of their gorgeous treacle spice biscuits first.

    You'll need
      • 200g plain flour
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon ground ginger
      • 1/2 teaspoon cinnamon
      • 1/2 teaspoon mixed spice
      • 50g dark brown sugar
      • 100g salted butter, diced
      • 50g black treacle or molasses
    Method
      1. Preheat the oven to 170°C before you begin making your biscuits.
      2. Sift the flour, baking powder and all the spices into a mixing bowl. Add the sugar and mix well.
      3. Add the butter. Using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs.
      4. When all the butter is evenly mixed in, make a well in the centre and add the treacle and bring it all together. You will know when it’s all mixed in as it will have an even colour all over with not too many streaks of treacle.
      5. Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use, or roll out immediately.
      6. Cut your biscuits using biscuit cutters into your desired shape and evenly place onto baking trays (make sure these are lined).
      7. Bake for 14-18 minutes, depending on your oven’s settings.
      8. When the biscuits are evenly cooked and just beginning to turn a golden colour, remove the trays from the oven and transfer the whole sheet of biscuits to a cooling rack.
      9. Leave to totally cool before storing or icing, otherwise the icing will melt.

      Recipe is extracted from Biscuiteers Book of Iced Biscuits (Kyle Books)

      Don’t miss the icing masterclass for these biscuits in Issue 50 of Homemaker magazine, out now