Treacle Biscuits

[faffa_70]

Treacle Biscuits

Ingredients

40 butter
210 sugar
60 treacle
1 egg
Vanilla
20 milk
90 coconut
300 SR Flour

Procedure

1. Preheat oven to 180°C.

2. Mill sugar on speed 9 for 3 seconds

3. Cream butter, sugar and treacle on speed 3 for 1 minute.

4. Add egg, vanilla and milk and beat for 10 seconds on speed 4. Scrape down bowl.

5. Add flour and coconut, mix on speed 4-5 + Reverse until dough forms using spatula to assist.

6. Roll into small balls, place on baking paper lined trays and press flat.

7. Bake for 18-20 minutes.

Biscuits from my childhood  

members' comments

VHJ - Another great biscuit faffa_70. DH really liked them and I think they may have triggered a childhood memory for him as well. Really easy and very tasty biscuits. Thumbs up from here. 

cookie - we all loved them. I took some over to an 88 year old friend and she loved them too. Thanks Kathryn.
An adaption for these yummy biscuits. DD had one at work and naturally it was in the fridge with the rest of her lunch. She had a glass of milk and dunked part of it in and left it too long, so she put the rest in and stirred it up. She said it made a lovely flavoured milk

Meagan - I made the biscuits ( put one roll of mix in the freezer) and crushed some up and added them to the 40 sec egg free ice-cream. It made a delish cookies and cream ice-cream.  Cool.

[cookie1]

You have been busy. We'll have to call you the biscuit queen.

[Very Happy Jan]

Another great biscuit faffa_70. DH really liked them and  Ithink they may have triggered a childhood memory for him as well. Really easy and very tasty biscuits. thumbs up from here. 

[cookie1]

I made these yesterday and we all loved them. I took some over to an 88 year old friend and she loved them too. Thanks Kathryn.

[cookie1]

An adaption for these yummy biscuits. DD had one at work and naturally it was in the fridge with the rest of her lunch. She had a glass of milk and dunked part of it in and left it too long, so she put the rest in and stirred it up. She said it made a lovely flavoured milk.

[judydawn]

The things you find out by accident 

[andiesenji]

My brain just isn't up to speed yet this morning.  I saw the title of this thread and immediately thought "biscuits" - meaning the ones that are something like a scone but perhaps a bit lighter and flakier.  Anyway, I thought "they sound interesting."

When I looked at the recipe I realized this was actually what I normally think of as a "cookie" and is indeed an interesting one and one I will certainly try.

I have a couple of recipes for "molasses" cookies, (Treacle) including one that has as one of the (several) spices, black pepper and is supposed to be one descended from a "receipt" from Elizabethan times, when black pepper was often used in pastries.  The earliest version calls for boiled honey but has been made with molasses for at least 120 years by my family. 
Sorghum was grown on the farm where I grew up and was crushed, the sap extracted and cooked down into molasses.  It has a distinctive flavor that works well in many baked goods. 

I've been especially interested in using the wild mountain pepper from Tasmania that I purchased a few months ago.  As it is very aromatic, I think it will go very well in this recipe.  I am also going to try converting it to the TMX, although my recipe is much too large for the machine as it is now (makes 15 dozen medium-large cookies)  and will have to be greatly reduced in volume.

[cookie1]

That's interesting re the molasses made from sorghum Andie.

Phew, 15 dozen cookies would feed a lot of people.

[andiesenji]

That's interesting re the molasses made from sorghum Andie.

Phew, 15 dozen cookies would feed a lot of people.

I bake a lot of cookies for my holiday baskets and boxes.  These are for my book club cookie exchange - those of us who bake make enough so everyone can have cookies to take home.  Several of our members are elderly gentlemen who simply do not cook.
(When I mention "elderly" I mean more elderly than me - I'm 71, two of our members are in their 90s, 4 in the 80s.)

We try to make cookies that are different from those made by other members so folks have a variety. 

[cookie1]

That's lovely Andie. It reminds me I must take some biscuits/cookies to book club on Tuesday night.

[Meagan]

Thanks for this recipe faffa  I made the biscuits ( put one roll of mix in the freezer) and crushed some up and added them to the 40sec egg free ice-cream. It made a delish cookies and cream ice-cream 

[cookie1]

That would be nice Meagan.

[Chelsea (Thermie Groupie)]

You have inspired me Meagan.  I have a tray of cookies and cream ice cream in the freezer now too. 

[CarolineW]

My brain just isn't up to speed yet this morning.  I saw the title of this thread and immediately thought "biscuits" - meaning the ones that are something like a scone but perhaps a bit lighter and flakier.  Anyway, I thought "they sound interesting."

When I looked at the recipe I realized this was actually what I normally think of as a "cookie" and is indeed an interesting one and one I will certainly try.

I have a couple of recipes for "molasses" cookies, (Treacle) including one that has as one of the (several) spices, black pepper and is supposed to be one descended from a "receipt" from Elizabethan times, when black pepper was often used in pastries.  The earliest version calls for boiled honey but has been made with molasses for at least 120 years by my family. 
Sorghum was grown on the farm where I grew up and was crushed, the sap extracted and cooked down into molasses.  It has a distinctive flavor that works well in many baked goods. 

I've been especially interested in using the wild mountain pepper from Tasmania that I purchased a few months ago.  As it is very aromatic, I think it will go very well in this recipe.  I am also going to try converting it to the TMX, although my recipe is much too large for the machine as it is now (makes 15 dozen medium-large cookies)  and will have to be greatly reduced in volume.

Hi Andie,
Someone else may have asked and I just haven't noticed, but could we possibly have the molasses cookie recipes please?  I love treacle.

I'm just off to make these treacle biscuits now ... yum.

[andiesenji]

Here's the recipe from my great, great grandmother, which I have 'modernized' so the measurements and oven heat make sense.

This has not been converted to the TMX  and the measurements are U.S.

Great, great grandmother Tinsley's
old molasses cookie receipt

¾ cup shortening   (Crisco or similar)      (original receipt specified lard)
1 cup packed brown sugar  (either dark or light)
1 large egg
½ cup dark molasses  (sorghum preferred)
2 ½ cups all-purpose flour 
½ teaspoon salt
2 teaspoons baking soda  (bicarb)         (original receipt specified "saleratus")
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg


   1.   Cream together shortening and brown sugar.
   2.   Stir in egg and molasses and mix well.
   3.   Fold in dry ingredients and stir.
   4.   Cover and chill till firm (1-2 hours).
   5.   Preheat oven to 350°.
   6.   Roll dough into small balls and roll in coarse white sugar.
   7.   Place on lightly greased baking sheet.  (I use baking parchment)
   8.   Bake at 350° for 9-10 minutes.
   9.   Leave on sheet one minute until set.

   Transfer to cooling rack and leave on rack several hours before transferring to cookie jar or tin.
   These will become quite soft if stored in tightly sealed plastic container.