Spiced treacle and pine nut biscuits

This is recipe is lovely to make with children and if you pierce a hole through the middle they can be made into Christmas Tree decorations. They are lovely to eat with a cup of warm Oat Drink.


200g plain flour    
50g soft light brown sugar
1/2 tsp baking powder    
100g unsalted butter, cold
1 tsp ground ginger    
50g black treacle
1/2 tsp ground cinnamon    
25g pine nuts
1 tsp mixed spice


Sieve the flour, baking powder and spices into the bowl of a food processor. Add the sugar and give these ingredients a quick blitz. Add the butter and process until the mixture resembles fine bread crumbs. Turn the flour, sugar and spice mixture into a large bowl and make a well in the centre of the ingredients. Warm a metal spoon and add the treacle (the treacle falls more easily from a warm metal spoon) and bring the mixture together with your hands until all the streaks of treacle have disappeared and the mixture looks smooth. Shape the dough into a ball and divide into two. Cover and chill the dough until ready to use but don't let the dough get too cold or it will be difficult to roll out.

To roll out the dough

Shape one of the pieces of dough into a flat disc and place on a piece of parchment paper. Cover the dough with a second piece of parchment paper (Clingfilm works well too) and roll the dough until it is 5mm thick . It should be nice and even. Using the baking parchment to lift - transfer the dough onto a baking tray and place in the fridge to cool for at least 20 minutes before cutting into shapes. Cut out the biscuit shapes using cutters or create your own templates using thick card. Remove any excess dough from the parchment paper and re-roll the dough before cutting more shapes. Pierce a hole through the biscuit if you want to hang from the tree.

Preheat the oven to 170C/350F/Gas mark 4  

Cook the biscuits on a baking sheet lined with the parchment paper for about 15 minutes or until they are just beginning to brown. Remove the baking tray from the oven and lift the parchment paper onto a cooling tray. Cool the biscuits thoroughly before storing otherwise they may loose their crunch. They will keep for a week.