Victorian ginger biscuits - modernised

Name: Victorian ginger biscuits - modernised
Total time: 600 s
Yield: 10-15 biscuits
Cuisine: British
Ingredients: 100 g Treacle (molasses is the closest alternative); 70 g golden syrup (possibly light corn syrup as the alternative?); 100 g brown sugar (I use thick granual ones); 225 g melted unsalted butter; 1/4 whisked egg; 2 teaspoons ginger powder; 2 teaspoons clove powder; 2 teaspoons mace powder; 2 teaspoons allspice powder; 1 tsp whole caraway seeds (you could ground if you like); Flour

Chris Seaton @cook_Seats

Sheffield, England

This was originally a recipe from Mrs Crocombe (https://youtu.be/HeL5rk-UnjM), but I've edited and played around with it to find a recipe that sticks to the same principles but is more appealing to modern tastes. There's also a mrs Crocombe discord (https://discord.gg/6hR8RpGBC7)

Chris Seaton @cook_Seats

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Ingredients

10 minutes

10-15 biscuits

100 gTreacle (molasses is the closest alternative)
70 ggolden syrup (possibly light corn syrup as the alternative?)
100 gbrown sugar (I use thick granual ones)
225 gmelted unsalted butter
1/4whisked egg
2 teaspoonsginger powder
2 teaspoonsclove powder
2 teaspoonsmace powder
2 teaspoonsallspice powder
1 tspwhole caraway seeds (you could ground if you like)
Flour

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Steps

10 minutes

1

Pre-heat oven to 180°c/350°f
2

Add the Treacle, golden syrup, and sugar into a bowl and mix together
3

Add the spices and mix
4

Add egg and mix and then add the butter a bit at a time, mixing it until fully combined between each addition.
5

Add flour gradually until the consistency is holdable and easily malleable but leaves an oily residue on your hands.
6

Roll dough into a ball, roughly the size of a golf ball, and lightly flatten on a baking tray that's lined with baking paper. Should be about 1.5 cm thick
7

Put the biscuits in the oven for 10 minutes. When they're done they should still feel quite soft in the middle
8

Take off of the tray and allow to cool