Makes 24

INGREDIENTS

30ml/2 tbsp black treacle
50g/2oz/4 tbsp butter or margarine
115g/4oz/1 cup plain flour
1.5ml/1/4 tsp bicarbonate of soda
2.5ml/1/2 tsp ground ginger
5ml/1 tsp ground cinnamon
40g/1/1/2oz packed cup soft brown sugar
15ml/1 tbsp ground almonds or hazelnuts
1 egg yolk
115g/4oz/1 cup icing sugar, sifted
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CINNAMON AND TREACLE COOKIES

Lightly grease a baking sheet. Heat the treacle and butter or margarine gently until just beginning to melt.

Sift the flour into a large bowl with the bicarbonate of soda and spices, then stir in the sugar and almonds or hazelnuts.

Beat the treacle mixture and egg yolk briskly into the bowl, drawing the ingredients together to form a firm but soft dough.

Roll out the dough on a lightly floured surface to 5mm/1/4in thick and stamp out shapes, such as stars, hearts or circles. Re-roll the trimmings and cut more shapes. Place on the prepared baking sheet and chill for 15 minutes.

Preheat the oven to 190°C/375°F/ Gas 5. Prick the cookies lightly with a fork and bake for 12-15 minutes, until just firm. Transfer to wire racks to become crisp.

Mix the icing sugar with a little lukewarm water to make it slightly runny, then drizzle it over tin biscuits on the wire racks.