Preheat your oven to 160 degC
Line 2oven trays with baking paper .
Melt 125gm of butter in a small saucepan over a low heat
Add 125gm of molasses and 165gm of firmly packed soft brown sugar .
Stir until butter is melted and the sugar and molasses have dissolved .
Transfer to a large bowl and allow to cool for 10 mutes .
Now stir in 1 lightly beaten egg
350gm of plain flour
1 tspof ground cinnamon
1/2 tsp of allspice
1/2tsp of ground nutmeg
1/2 tspof ground cloves
1/4 tsp of ground black pepper ( yes thats correct ground black pepper .)
1/4 tsp of baking soda
Hand roll tbs of mixture into balls
Place balls on trays about 1 inch apart
Place in the oven and bake for 15minutes or until the biscuits are firm to touch .
Remove from oven and let sit for 10 minutes
Sift 55gm of icing sugar all over the warm biscuits .
Place on wire rack to cool completely ......
Biscuits will keep up to 3 weeks in an airtight container .
This is a fail proof recipe and the biscuits are delicious .
Line 2oven trays with baking paper .
Melt 125gm of butter in a small saucepan over a low heat
Add 125gm of molasses and 165gm of firmly packed soft brown sugar .
Stir until butter is melted and the sugar and molasses have dissolved .
Transfer to a large bowl and allow to cool for 10 mutes .
Now stir in 1 lightly beaten egg
350gm of plain flour
1 tspof ground cinnamon
1/2 tsp of allspice
1/2tsp of ground nutmeg
1/2 tspof ground cloves
1/4 tsp of ground black pepper ( yes thats correct ground black pepper .)
1/4 tsp of baking soda
Hand roll tbs of mixture into balls
Place balls on trays about 1 inch apart
Place in the oven and bake for 15minutes or until the biscuits are firm to touch .
Remove from oven and let sit for 10 minutes
Sift 55gm of icing sugar all over the warm biscuits .
Place on wire rack to cool completely ......
Biscuits will keep up to 3 weeks in an airtight container .
This is a fail proof recipe and the biscuits are delicious .
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