Adapted from Delia Smith Ginger Bread.
|75g light brown soft sugar
|2 tablespoons golden syrup
|1 tablespoon black treacle
|1 tablespoon water
|1 teaspoon ground cinnamon
|2 rounded teaspoon ground ginger
|pinch of cloves
|finely grated zest of Â½ orange (optional ) / substitute 1 tsp lemon juice
|95g block butter
|Â½ teaspoon bicarbonate of soda
|225g plain flour sifted, plus a little more (if needed)
Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan.
Then bring them to a boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the bicarbonate of soda.
Next, stir in the flour gradually until you have a smooth manageable dough â add a little more flour if you think it needs it.
Now leave the dough covered in a cool place to become firm (approximately 30 minutes).
Preheat the oven to 180Â°C, gas mark 4.
Now roll the dough out to 3mm thick on a lightly floured surface and cut out the
Arrange them on the baking sheets and bake near the centre of the oven, one sheet at a time, for 10â15 minutes until the biscuits feel firm when lightly pressed with a fingertip.
Leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.