Treacle Florentines

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.

2. 2

   In a large bowl, cream together the butter and sugar until light and fluffy.

   Tip: Be careful not to overmix.

3. 3

   Add the flour, egg, salt, and baking powder to the bowl. Mix until a dough forms.

   Tip: If using a stand mixer, use the paddle attachment.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until smooth.

   Tip: Use a light touch to avoid overworking the dough.

5. 5

   Roll the dough out to a thickness of about 3mm (1/8 inch). Cut into desired shapes using a cookie cutter.

   Tip: You can also use a glass or a knife to cut the dough.

6. 6

   Place the cookies on the prepared baking tray, leaving about 1cm (1/2 inch) of space between each biscuit.

   Tip: Make sure to leave some space for the biscuits to spread during baking.

7. 7

   Bake for 15-20 minutes, until the edges are lightly golden.

   Tip: Keep an eye on the biscuits during the last 5 minutes of baking, as they can go from golden to burnt quickly.

8. 8

   While the biscuits are baking, prepare the treacle filling. In a small saucepan, combine the golden syrup, ginger, and raisins.

   Tip: Bring the mixture to a simmer over medium heat, stirring constantly.

9. 9

   Reduce the heat to low and cook for 5-7 minutes, until the filling has thickened slightly.

   Tip: Remove from heat and let cool slightly.

10. 10

    Once the biscuits are ready, allow them to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

    Tip: Allow the biscuits to cool completely before filling with the treacle filling.

11. 11

    To assemble the florentines, spread a small amount of treacle filling on one half of each biscuit, then top with another biscuit.

    Tip: Serve immediately, or store in an airtight container for up to 2 days.

12. 12

    Serve the treacle florentines with a cup of tea or coffee for a delicious treat.