Spiced molasses biscuits with Royal Doulton crockery. (Photo: David Bass) Spiced molasses biscuits from David Bass
Even if you’ve never baked before, this recipe is as easy as it is rewarding. For one thing, no electronic mixing is needed.
Ingredients (makes about 25 biscuits)
2 ½ cups of cake flour
½ tsp of salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp allspice
1 tsp grated/ground nutmeg
½ cup of vegetable oil
1 packed cup of brown sugar
1 large egg
½ cup blackstrap molasses
For rolling:
½ cup white sugar
½ tsp of cinnamon or ginger, depending on your taste
Method
Sift all the dry ingredients (flour, salt, cinnamon, ground ginger, allspice, nutmeg) into a large bowl, and form a well in the middle.
In a small bowl, use a whisk to blend the brown sugar and oil until smooth. Add the molasses and egg and mix well until well blended.
Fold the sugar/egg mixture gently into the dry ingredients until just mixed.
Cover the dough and refrigerate for at least 2 hours, preferably overnight.
Heat your oven to 180°C (slow fan) with a rack placed in the middle.
Line a baking sheet with baking paper.
Mix the white sugar and ginger (or cinnamon) in a round bowl.
Roll the dough into balls about the size of a walnut. Roll each ball in the sugar mixture and place on the baking sheet.
Bake in the heated oven for 10 minutes, or until the biscuits start to crack on top.
Remove from the oven and leave on the baking sheet for a few minutes. Transfer to a wire rack and leave for at least 30 minutes before devouring.
Almond and pear tart
This recipe was submitted by an anonymous reader.
This is a very easy dish, but looks and tastes like you have spent hours making it.
Ingredients
100g butter
100g castor sugar
2 eggs
100g flour sifted
2 tsp baking powder
10g ground almonds
1 tsp almond essence
3 pears peeled and sliced
Method
Beat butter and castor sugar until light. Add 2 eggs and beat.
Fold in flour, baking powder, ground almonds and almond essence.
Place mixture into a buttered tart dish and place sliced pears over the top in a circular pattern. Bake at 180°C for 35 minutes. DM