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Buttery treacle spice biscuits recipe

Posted by on Wednesday 2 February 2011 in cooking, recipes | 4 comments

I meant to write up this recipe a few weeks ago but in all the end of year/new 2011 goals excitement, I forgot. The rich dark treacle flavour and cinnamon make them a great winter biscuit – almost warming!

They’re also a perfect fill-the-oven companion to my quick-and-easy soda bread recipe – I get my soda bread in the oven then start making these guys. By the time I’ve measured, mixed and shaped, it’s about 20-25 mins into the soda bread baking, then the biscuits go in and everything finishes at the same time – perfect!

As there is no egg or anything like that in the mix, they’re one of my favourite “cook’s perks” recipes – ie, I get to “test” the dough throughout the making process and lick all the bowls & spoons at the end. :D

There is also a fourth wonderful feature of these biscuits which I say explain at the end so those with easily-offended-by-tastelessness aren’t put off a great biscuit recipe! ;)

Buttery treacle spice biscuits

Makes: about 20 decent-sized biscuits


200g self-raising flour
100g butter, soften so it’s workable
65g soft brown sugar
1tbsp of dark treacle
1tbsp of golden syrup (or a second tbsp of treacle – if you love the dark stuff)
1 heaped tsp of ground cinnamon
A little icing sugar for dusting (optional)


Note: I don’t have a food processor so have to do things the old fashioned way with a wooden spoon. It would be a lot easier in a food processor!

0. Preheat the oven to about 200C/390F and grease a large cookie sheet.

1. In a large mixing bowl, mix together the butter, sugar, syrup, treacle & cinnamon – turn it from this:

To this:

2. Add the flour to the treacle mixture then mix thoroughly until the dough is a uniform brown.

3. Biscuit shapin’ time. Break off a little of the dough and roll into a ball – mine were maybe 2cm/an inch in diameter – then lightly press onto the greased cookie sheet. Be as perfectionist or slapdash as you want ;) Repeat until all the dough is used up, leaving a little space between each biscuit to allow for spreading – it makes about 20 decent sized biscuits for me, which just fits on a cookie sheet for me.

4. Bake in the pre-heated oven for 10-15 mins until the edges start to darken. Because the dough is quite dark, it’s hard to see the golden-brown/brown stages of baking so keep an eye on them. The ones at the back of this pic are verging on overdone.

5. For a pretty end product, dust with icing sugar (or icing sugar with a little – 1/4tsp or less – of cinnamon added). I forgot to take a picture of the biscuits after doing that – but I thought the cookie sheet looked fun once I’d removed the biscuits!

6. Try not to eat them all in one sitting. ;)


[The fourth wonderful thing. It is a great colour, sheen and texture – both uncooked and cooked – for making into dog/cat poo shapes for tricking loved ones. I did this a few years ago to John – a cat dimensioned one on his favourite hoodie. Worked like a charm ;) ]


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  1. su

    I’ve made these twice now and they tasted great, even when I accidently put ground coriander in instead of ground cinnamon! I really must remember to put my glasses on! But, the mixture is very, very dense, so much so that I had to mix it with my hands, it was impossible with a spoon.

    • louisa

      Ah actually yeah, I should have mentioned that – I start with a wooden spoon to get the wettest stuff mixed in, then I have to take over with my hands because it’s really pretty stiff.

      I bet the coriander ones were interesting!

  2. Su

    The coriander ones were actually quite nice, my partner wants me to repeat the mistake! Then again he is VERY eccentric.

  3. emily

    I have just brought my 1st home and decided to test out my oven!! so i made these and they tasted soooo yummy, and gave my arms a work out at same time hehe! but il be sure to make them again!!! thanks for the easy to follow steps! x


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