This 18th-century recipe comes from
This gingerbread is one of my favourites from the book and it takes the form of small cushions. It remains soft on the inside and is fragrant with coriander and caraway seeds.
If you can’t get hold of Lyle’s black treacle, you can use another brand or even molasses, but I’m not particularly fond of the stronger taste. It’s worth the effort in hunting down Lyle’s. A pinch of salt is not called for in
For the best result, make the dough one day in advance.
Melt the golden syrup, treacle and butter together in a saucepan over low heat. Add the rest of the ingredients and mix well, then set aside to cool.
Knead the dough, then roll it into balls, using about 33 g (1 oz) of dough per biscuit, and place on the tray. Lightly press the balls down.
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