Treacle Ginger Cakes
Traditional spiced treacle and ginger cakes with a hint of cayenne pepper, rolled thick and baked until golden. These dense, flavorful cakes have a wonderful balance of sweetness and spice.
Ingredients
- 2 pounds All-purpose flour (About 7 cups)
- 1.25 pounds Treacle or dark molasses (About 1.5 cups)
- 0.5 pound Granulated sugar (About 1 cup)
- 2 ounces Ground ginger (About 6 tablespoons)
- 0.75 pound Butter, melted (About 1.5 cups or 3 sticks)
- 0.25 teaspoon Cayenne pepper (Adjust to taste)
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Instructions
- 1Preheat oven to 350°F (175°C).
- 2Melt the butter in a small saucepan over low heat or in the microwave until completely liquid. Set aside to cool slightly.
- 3In a large mixing bowl, combine the flour, sugar, ground ginger, and cayenne pepper. Stir together until evenly distributed.
- 4Add the treacle and melted butter to the dry ingredients. Mix thoroughly until all ingredients are well combined and form a cohesive dough.
- 5Turn the dough out onto a lightly floured surface. Roll out to approximately 1/2 inch thickness (or slightly less) using a rolling pin.
- 6Using a cookie cutter or knife, cut the dough into individual cakes of desired shape and size (rounds, squares, or rectangles work well).
- 7Place the cut cakes on greased or parchment-lined baking sheets, leaving about 1 inch of space between each cake.
- 8Bake in the preheated moderate oven (350°F/175°C) for 15-20 minutes, or until the cakes are firm to the touch and lightly browned at the edges.
- 9Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
