These crisp Treacle Biscuits are very quick and easy-to-make and are ideal to serve with morning coffee. It may be necessary to bake the biscuits more than one batch.
1 teaspoon vegetable oil
1 oz. sugar
8 oz. flour
2 teaspoon salt
1 teaspoon baking powder 0 teaspoon grated nutmeg
2 teaspoon ground cloves
2 teaspoon ground cinnamon
2 fl. oz. treacle or molasses
2 oz. butter
1 tablespoon milk
15 almonds, quartered
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
With the oil, grease four large baking sheets. Set aside.
Sift the sugar, flour, salt, baking powder, nutmeg, cloves and cinnamon into a large mixing bowl.
Place the treacle or molasses in a medium-sized saucepan. Set the pan over moderate heat and bring the mixture to the boil. Remove the pan from the heat. With a wooden spoon, stir in the butter and milk. Pour the treacle mixture on to the dry ingredients and stir until the ingredients are thoroughly combined. Form the dough into a ball, wrap in greaseproof or waxed paper and chill in the refrigerator for 1 hour.
Remove the dough from the refriger-ator. Remove and discard the paper. Using your hands form the dough into a long roll and, with a knife, cut it into 60 pieces. Using lightly floured hands, mould the dough into small flat shapes. Press an almond quarter into each dough shape. Place the dough on the baking sheets and place them in the oven. Bake for 5 to 8 minutes or until the biscuits are just firm to the ‘touch around the edges. Remove the sheets from the oven. Transfer the biscuits to a wire rack to cool completely before serving.