MAKES ABOUT 50 BISCUITS
- 280g plain flour
- 2 tsp baking soda
- ½ tsp salt
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground white pepper
- 225g butter, at room temperature
- 100g white sugar
- 100g brown sugar
- 1 egg
- 80ml molasses or dark honey
1 Combine the flour, baking soda, salt and spices in a bowl and set aside. Whisk the butter and sugars in another large bowl until creamy, about three minutes. Add the egg and molasses and mix well. Add the flour mixture and gently combine to make a smooth, very soft dough. Tightly wrap the dough in clingfilm and refrigerate for at least two hours or until firm.
2 Preheat the oven to 180C (350F, gas 4). Line two trays with baking paper.
3 Roll the dough into small balls, about 2.5cm in diameter.
4 Place the balls on the trays, leaving at least 5cm between them. Bake for 10-15 minutes or until the cookies are golden brown. Remove from the oven, leaving the cookies on the trays to firm up a little for about five minutes.
5 Transfer the cookies to a wire rack to cool completely. They can be eaten straight away or stored in an airtight container for later consumption.
Festive: Recipes for Advent by Julia Stix and Eva Fischer is published by Murdoch Books, price £10.99
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