Gingerscotti

Ingredients

• 80g Butter
• 200g Sugar
• 3 Tbsp Treacle
• 3 Eggs
• 275g Plain flour
• 120g Wholemeal flour
• 1 Tbsp Baking powder
• 1 1/2 Tbsp Ground Ginger
• 1 Tbsp Groung Cinnamon
• 1/2 Tbsp Ground Cloves
• 1/4 Tsp Nutmeg

Method

1. Mix your butter, treacle, sugar and eggs together like you would start to make a cake.
2. Weight out your flour and almonds with all your spices and raising agents and add to the mix.
3. Give it a good stir, you should have quite a dry mix that you can roll into two long sausages.
4. Lay the two sausage shapes on some parchment paper, flatten down to about 1cm thickness and bake in the oven at 180 degrees celsius.
5. After 20 minutes or till the surface is browning, take out of the oven to cool.
6. Once cooled, on an angle slice into 1cm slices, lay flat back on the tray and bake till crisp, 10 minutes or so.