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    Spiced ginger hearts

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    Spiced ginger hearts

    • Vegetarian
    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 30 minutes
    • Total time: 50 minutes, plus chilling

    Makes: 30 - 40 biscuits


    90g unsalted butter
    50g clear honey
    125g black treacle
    30g dark muscovado sugar
    350g self-raising flour, plus extra for dusting
    ½ tsp bicarbonate of soda
    1½ tsp ground cinnamon
    1 tbsp ground ginger
    good grating fresh nutmeg
    ½ tsp ground allspice
    pinch ground cloves
    pinch ground black pepper
    ¼ tsp fine salt
    1 egg


    1. In a pan, melt the butter, honey, treacle and muscovado sugar together, then set aside to cool. Meanwhile, sift the flour, bicarbonate of soda, spices and salt into a bowl and make a well in the centre. Mix the egg into the cooled melted butter mixture, then pour this into the well. Stir with a wooden spoon until it forms a dough.

    2. Turn out onto a lightly floured surface and knead briefly with your hands until smooth, then shape into a disc, wrap well in cling film and chill for 20-30 minutes.

    3. Preheat the oven to 180°C, gas mark 4. On a very lightly floured surface, roll out the dough to just over 0.5cm thick and stamp out different-sized hearts with pastry cutters (re-roll the trimmings to stamp out more). Using the rounded end of a skewer, make indents around the edge of each biscuit. Put on parchment-lined baking sheets and bake for 12 minutes (in batches if needed). Cool for 1-2 minutes on the baking sheets, then transfer to a wire rack to cool completely. 

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    This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue


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