Singing Angel Cookies
75g black treacle
75g golden syrup or clear honey
200g unsalted butter
180g light brown soft sugar
Finely grated zest and juice 1 lemon
530-550g plain flour, plus extra
2 tbsp ground ginger
2 tbsp ground cinnamon
½ tsp ground cloves
1 tsp ground nutmeg
½ tsp bicarbonate of soda
1 tsp salt
fondant icing or whatever you fancy to decorate
2 baking sheets lined with non-stick baking paper
Put the treacle, golden syrup/honey, butter and sugar in a pan and set over a medium heat, stirring occasionally until everything is melted together. Take off the heat and stir in the lemon zest and juice.
Meanwhile, mix 530g flour and the spices, bicarb and salt in a large mixing bowl. Once the butter mixture has cooled a little, gradually stir it into the flour using a wooden spoon or with the paddle on a stand mixer until it forms a sticky dough. If it’s really soft and not holding its shape, mix in the extra flour.
Tip the dough onto a clean work surface and knead for 1-2 minutes until smooth. Shape into a rough square, put in a freezer bag or wrap in cling film and put on a plate. Leave to cool, then chill for at least an hour (see Make Ahead).
Once the dough is firm, remove from the fridge, leave it to soften slightly, then put on a lightly floured surface. Line 2 baking sheets with non-stick baking paper and heat the oven to 180°C/160°C fan/gas 4. Roll out the dough in a rough square until about 5mm thick and, using a soldier cutter lightly dipped in flour, cut out as many shapes as you can.
Gather up the offcuts, roll out again and repeat until you can’t get any more of the dough (or make smaller biscuits if you like). Transfer the angels to the lined baking trays using a palette knife, then bake for 10-15 minutes, depending on whether you like them a little soft in the middle or totally crisp. Leave to cool, then decorate the way you want to and serve.