Ingredients:
120g demerara sugar
120g butter
350g plain flour
240ml black treacle (molasses)
22g ground ginger
15g bicarbonate of soda
Method:
Combine the butter, sugar and treacle in a bowl and beat with a whisk until soft, creamy and light in texture. Sift together the four and ground ginger into a bowl then fold into the liquid ingredients, a little at a time.
Warm 4 tbsp milk in a pan and dissolve the bicarbonate of soda in it. Mix thoroughly with the remaining ingredients to form a dough. Turn this dough out onto a floured work surface and knead lightly until elastic. divide the dough into small pieces and, using floured hands, roll these into balls.
Set the balls onto a greased baking tray, setting them at least 6cm apart, flattening them slightly so they stay in place. Transfer to an oven pre-heated to 170°C and bake for about 12 minutes, or until golden brown.
Allow to cool on the baking tray for 10 minutes then carefully transfer to a wire rack to cool completely before storing or serving.
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