This very well-behaved dough can put up with quite a bit of punishment, and is therefore ideal for children to play around with. You can buy proper cutters for making ‘men’ but in fact you (or your children) can pick any shaped cutter you like.
Makes about 15
|75g light brown soft sugar|
|2 tablespoons golden syrup|
|1 tablespoon black treacle|
|1 tablespoon water|
|1 teaspoon ground cinnamon|
|1 rounded teaspoon ground ginger|
|pinch of cloves|
|finely grated zest of ½ orange|
|95g block butter|
|½ teaspoon bicarbonate of soda|
|225g plain flour sifted, plus a little more (if needed)|
|1 tube of white writing icing (to decorate)|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need 2 baking sheets, with non-stick liners|
This recipe is from Delia's Cakes
Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan.
Then bring them to boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the bicarbonate of soda.
Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour if you think it needs it.
Now leave the dough covered in a cool place to become firm (approximately 30 minutes).
Pre-heat the oven to 180°C, gas mark 4.
Now roll the dough out to 3mm thick on a lightly floured surface and cut out the
Arrange them on the baking sheets and bake near the centre of the oven, one sheet at a time, for 10–15 minutes until the biscuits feel firm when lightly pressed with a fingertip.
Leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.
To decorate, use the icing to write names or make faces.
Store in an airtight container.
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These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it’s dark, sticky, fragrant with ginger – the real thing.
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier.
I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.
If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.
There has been a bit of toing and froing on this one, and a fifty-fifty split among our tasters. Some like them richer and very buttery, some like them drier and with a bit more crunch. I prefer the latter, but here you can make your own choice.
This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe
These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste. A friend recently reminded me of these, so we tried them again and decided, yes, they absolutely had to be included.
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