Black treacle gingerbread

Makes About 50

For the glaze

• 420g plain flour
• 1.5 tsp baking powder
• 0.25 tsp bicarbonate of/baking soda
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground ginger
• 0.25 tsp freshly grated nutmeg
• 0.5 tsp salt
• 125g unsalted butter
• 200g light muscovado sugar
• 200g black treacle
• 1 egg
• 30g candied orange peel

• 100g icing sugar
• 2 tbsp water

Step 1
Sift the flour, baking powder, baking soda, spices and salt into a bowl and set aside.

Step 2
Put the butter, sugar and treacle in the bowl of a stand mixer fitted with the paddle attachment, and beat on a medium-high speed for about two minutes, scraping down the sides of the bowl a couple of times to ensure it is evenly mixed.

Step 3
Add the egg and beat to incorporate, then, on a low speed, add the candied peel (if using) and the dry ingredients.

Step 4
Mix until a dough comes together around the paddle, then tip out on to a clean, lightly floured worktop.

Step 5
Knead gently to bring together, then split roughly into two.

Step 6
Cover each half with a wet tea towel, then press gently to form flattish discs, put in the fridge for at least two hours and up to three days.

Step 7
When ready to bake, heat the oven to 195C (175C fan)/gas 5½ and line two oven trays with baking paper.

Step 8
Working with one piece of dough at a time, unwrap and put on a lightly floured worktop.

Step 9
Roll the disc out to 6-7mm thick, then use biscuit cutters to cut out shapes.

Step 10
Transfer to the lined trays, then bake for 12-15 minutes, or until the biscuits are golden brown.

Step 11
The biscuits will be crisp around the edges and slightly soft in the middle.

Step 12
While the biscuits are cooking, make the glaze by whisking together the icing sugar and water/rum).

Step 13
When done, remove the biscuits from the oven, leave to stand for two minutes, then brush with the glaze while the biscuits are still warm.

Step 14
The biscuits will be crisp to begin with and will soften over time, and will keep for three weeks.