Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, Softened
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Blackstrap Molasses (or dark Treacle)
  • 1 Large Egg, Room temperature
  • 2 1/4 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Ground Ginger
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Black Pepper (optional)
  • 1/2 cup Granulated Sugar (for coating)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two standard baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper. Set this dry mixture aside.
  3. In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and brown sugar on medium speed until the mixture is light and fluffy (about 3–4 minutes). Scrape down the sides of the bowl.
  4. Add the room temperature egg and the molasses/treacle. Mix until fully combined, scraping the bowl thoroughly. The mixture may look slightly separated or curdled at this point, which is normal.
  5. Gradually add the dry ingredient mixture to the wet mixture on low speed. Mix only until a cohesive dough forms. Do not overmix.
  6. Flatten the dough slightly, wrap it tightly in cling film, and chill in the refrigerator for a minimum of 30 minutes. This step is crucial for preventing spread and ensuring the required snap.
  7. Place the granulated sugar for coating in a shallow bowl. Scoop the chilled dough using a small ice cream scoop (approx. 1.5 tablespoons), forming balls roughly 1.5 inches (4 cm) in diameter.
  8. Roll each dough ball thoroughly in the granulated sugar until completely coated, then place them on the prepared baking sheets, leaving at least 2 inches (5 cm) between them. Do not flatten the dough balls.
  9. Bake for 10–12 minutes, rotating the sheets halfway through. The biscuits are done when the edges are deep golden brown and the surface is visibly cracked, even if the center still looks slightly soft.
  10. Remove the sheets from the oven and let the biscuits cool completely on the hot baking sheets for 10 minutes. This slow cooling process dries them out and ensures maximum crispness. Transfer them to a wire rack only after this cooling period. Store in an airtight container once fully cooled.