Ginger and Treacle Crinkle Biscuits

Method

Mix the butter and sugar in a bowl until combined, then stir in the treacle followed by the egg. In a second bowl, mix the flour, ginger, allspice, bicarb and salt. Add extra ginger and allspice if you like a bit of fire like me.

Pour the dry ingredients into the wet, and stir to combine. Cover and chill in the fridge for three hours, and ideally overnight. If you're in a hurry, you can skip the chill stage just accept the dough will be a little sticky and harder to work with.

Heat the oven to 180C (160C fan). Line two baking trays with greaseproof paper.

To make 16 balls, pat the mix out into a disc, divide by four then repeat for each of those four segments. Roll each of the 16 wedges into a ball. To make 24 smaller biscuits, cut the initial disc into 3, pat each of those into a disc and divide into quarters then eighths.

Put four to six balls on each tray, leaving space between them, because they’ll spread while cooking. Bake for 13-15 minutes, until the edges are firm. Let them cool on the tray for 10 minutes, then transfer to a rack and leave to cool completely. These will keep for six days in an airtight container but they're unlikely to be lingering for that long.