I have it on good authority from multiple sources that this is the best gingerbread recipe ever. Proceed with caution.
- 25-30 small cookies
- 200g plain flour
- 75g dark soft brown sugar
- ½ tsp baking soda
- ¾ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- 85g butter
- 35g black treacle
- 1 tbsp milk
In a food processor workbowl fitted with a steel blade, process the flour, sugar, cinnamon, ginger, salt, and baking soda until combined (about 10 seconds).
Scatter the butter in pieces (about 1 tbsp each) over the flour mixture and process until mixture is sandy and resembles very fine meal (about 15 seconds).
Add the treacle and the milk; process until the dough is evenly moistened and forms a soft mass.
Roll the mixture into small balls of about 1 heaped teaspoon each and place them on a baking tray lined with greaseproof paper. (Or if you're feeling really adventurous, roll out the mixture and cut out gingerbread men!) Space them out at least 1 inch apart otherwise they may spread into each other.
Bake at 180C for 10-12 minutes just until they start to crack on the top.