Baking ingredients
- 100 g butter
- 100 g caster sugar
- 125 ml treacle
- 1 egg yolk
- 250 g plain flour - sifted
- 1/2 tspsalt
- 1/2 baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ginger
- 1/2 tsp ground nutmeg
Decorating ingredients
- 200 g white chocolate
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Instructions
Baking Instructions:
Step 1
In a large bowl, cream together the butter and caster sugar until smooth. Stir in the treacle and egg yolk.
Step 2
Combine the plain flour, salt, baking powder, bicarbonate of soda, cinnamon, cloves, ginger and nutmeg and blend into the treacle mixture until smooth. Cover and chill for at least one hour.
Step 3
Preheat the oven to 180°C/350°F/gas mark 4.
Step 4
On a lightly floured surface, roll the dough out to half a centimetre thickness. Using candy cane shaped biscuits cutters or a template, cut the dough into shape and place the biscuits 5cm apart on ungreased baking trays.
Step 5
Bake each batch for 8 to 10 minutes until firm.
Step 6
Leave to cool on a wire rack.
Decorating Instructions:
Step 7
Using a spoon gently drizzle the white chocolate over each gingerbread candy cane biscuit.
