Ginger Biscuits

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2? cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
? teaspoon ground cinnamon
? teaspoon ground cloves
? teaspoon salt
? cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
? cup black treacle
2 tablespoons white sugar

Preheat oven to 175?C. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and treacle.
Gradually stir the sifted ingredients into the treacle mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.