Ginger crinkle biscuits

I have been unwell this past week, but now that I've started eating again, I thought I'd go one better and try some baking. I have a tin of treacle lurking in a dark corner of the pantry. Now, I am more than a tad suspicous of treacle. Sure, it looks good, all dark, syrupy and mysterious, but there's something about treacle that doesn't quite leave the aftertaste one would expect. It's supposed to be a sugar variant, but I'm not convinced of its intent; if you tasted my wholemeal bread last weekend, you'll understand why. Now, golden syrup, on the other hand ... yes, I have a sweet tooth. :-)

I searched the Chelsea Sugar website for baking recipes using treacle and found this one for ginger crinkle biscuits. Apparently they are good for dunking. The treacle ratio didn't look too high but I wasn't quite ready to trust it yet so substituted some of the quantity required with golden syrup. It seemed to work and I might raise the golden syrup level even higher if I bake these biscuits again.

Ginger crinkle biscuits

Ingredients

• 2/3 cup oil (I used canola)
• 1 cup sugar
• 1 egg
• 1/4 cup treacle (I mixed this with golden syrup)
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 cup sugar to roll biscuits in

Method

1. Preheat oven to 180°C.
2. Beat oil, sugar, egg and treacle together. Stir in flour, baking soda and spices, mix well.
3. Drop teaspoonfuls into the extra sugar and form balls. Place on baking paper lined baking tray 5cm apart.
4. Bake for 10-15 minutes, then carefully remove to cool on a wire rack and store in an airtight container. These biscuits flatten and crinkle all by themselves. Makes 60-70.

Ginger crinkle biscuits