Midwinter Biscuits with Black Treacle & Spice

 Simple, deeply spiced biscuits for the darkest days of winter, made with black treacle, ginger, cinnamon, cloves and nutmeg. They hold stamped designs beautifully and make a thoughtful handmade gift for neighbours and friends.

Ingredients

100 g unsalted butter, softened
67 g soft brown sugar
1 tbsp + 1 tsp black treacle (or molasses)
2 tsp golden syrup (optional, for a softer crumb)
167 g plain flour
⅔ tsp baking powder
⅔ tsp ground ginger
⅔ tsp ground cinnamon
⅓ tsp ground cloves
⅓ tsp ground nutmeg
Pinch of black pepper (optional)
Pinch of salt
1–2 tbsp milk, oat milk or water, if needed

Method

1. Cream the butter and sugar together until soft and slightly fluffy. Add the black treacle and golden syrup, if using, and mix until well combined.

2. In a separate bowl, combine the flour, baking powder, ginger, cinnamon, cloves, nutmeg, black pepper and salt.

3. Add the dry ingredients to the treacle mixture and mix into a firm but workable dough. If it feels crumbly, add 1 tablespoon of milk, oat milk or water, adding the second only if needed.

4. Wrap and chill the dough for 30 minutes so it is easier to roll and keeps its shape in the oven.

5. Heat the oven to 180°C (160°C fan) / 350°F. Roll the dough to 5–6 mm thick, then stamp with simple designs or cut into rounds or festive shapes.

6. Bake for 8–10 minutes, until the edges are just set. Leave on the tray for a few minutes before transferring to a wire rack; the biscuits will firm as they cool.

Storage

Keep in an airtight tin for up to two weeks.

Foraging & Safety Notes

No foraging is required for this recipe. Check ingredient labels carefully if baking for anyone with allergies or dietary requirements.