Gingersnaps

These are absolutely delicious. Quite like the ones we had when young.  This particular recipe, however, calls for the use of black treacle.  Not very easily available in India and I am considering experimenting with jaggery molasses.  When I do I will add it to the notes.  The end dough may seem too soft and not easy to handle. If required take a couple of spoons and place on tray for baking :-) The biscuits can be chewy or if kept a little longer in the oven it will acquire a nice crunchy texture.  Either way they are delicious.  And ideal with a hot cup of tea.  Recipe sourced from here

Ingredients - Makes 36 

Butter - 165 g
Caster sugar - 200 g ( can reduce this a bit if you do not like them too sweet)
Egg -1
Black treacle - 85 g *
Plain flour - 250 g
Ground ginger - 1 tbsp ( increase if you like it more 'gingery' )
Cinnamon powder - 1 tsp ( decrease a little, it can mask the flavour of the ginger)
Bicarbonate of soda - 2 tsp
Salt - 1/2 tsp

Caster sugar - for rolling the dough

Preheat oven 180C ( reduceto 160 C if with fan)
In a bowl cream together butter and 200 g sugar till smooth.
Beat in the egg and treacle until blended
Combine flour, ginger, cinnamon, soda bicarb, salt
Stir in the treacle mixture to form a dough
Roll dough into 2.5cm balls and roll in remaining sugar
Place onto ungreased trays

Bake for 8-10 minutes if you want chewy biscuits and longer for crunchy ones
Allow biscuits to cool in the baking tray for 5 minutes before removing to a wire rack to cool completely

Note -
Black treacle is sticky.  A tip - warm a spoon over a flame and put into the tin.  The treacle will slip off easily.

The final dough is quite soft and may require some help in making balls.  Use two spoons, pick and place on tray.