Ginger Biscuits with Treacle

When our eldest child went to kindergarten, we made these on the first day of school. Tradition held and we have made them every year since. (In fact, we even sent a batch off to college!) Now that our children are out of school, we still find the tradition of baking these lovely spicy and buttery molasses biscuits a comforting and happy ritual as a new school year beckons.

4 oz. butter, melted (¼ cup)
3.5 oz. caster sugar (scant ½ cup)
3 oz. treacle or molasses (¼ cup)
1 egg
6.5 oz. all-purpose flour (1½ cups plus 1 tbs.)
½ tsp. baking soda
¼ tsp. salt
1½ tsp. ground ginger
½ tsp. mixed spice
½ tsp. cinnamon
extra sugar for rolling

Beat together the butter, sugar, and treacle for 2 minutes, then add the egg. Combine the remaining ingredients (except the extra sugar) and beat into the batter. Cover and chill for an hour.

Heat the oven to 350°F and line two baking sheets with parchment paper. Roll into walnut-sized balls, then roll in the sugar. Place on the baking sheets and bake for 8-10 minutes for a soft cookie and 10-12 for a crisp cookie. Carefully lift the cookies onto a wire rack to cool.