These biscuits are from Still Life with Menu, ( Mollie Katzen, Ten Speed Press 1988) one of my favourite and most influential cookbooks. I've only made them once before and they are sensational. Don't be put off by the presence of molasses, it really works in these and is offset by the other sugar and spices. G suggested they needed ginger which I forgot and will definitely be adding next time. Please use the two different types of sugar, it does make a difference.
1/4 cup molasses
1 cup brown sugar
1 teasponn cinnamon
1 teaspoon allspice
1 teaspoon ginger
2 cups white self-raising flour
1 to 2 tablespoons additional white sugar
- Preheat oven to 170C. Line two biscuit trays with baking paper (I re-use mine because I'm cheap).
- Melt the butter. Add molasses, which may need a quick zap in the microwave to flow well enough for measuring. Beat the egg and add to cooled butter and molasses mixture.
- Mix dry ingredients (except white sugar). Add the wet ingredients and mix. Use your hands to bring together into a soft dough.
- Roll pieces of dough into small truffle sized balls. Dip in white sugar. Place on baking tray. Squash before baking (Grace loved doing this).
- Bake for 12-15 minutes or until they puff up and fall down. Bake until darkish brown if you like a crisp biscuit. A beigey colur of you like a soft centre. I did some of each which is pretty unavoidable in our oven anyway.
- Cool on a teatowel. Eat with soothing cups of tea.