These beautiful biscuits were named so not because they were black, but rather their use of black treacle. One day, as I was pottering around our pantry, I came across a jar of Black Treacle which was getting dreadfully close to its use by date. With it I made some treacle toffee, and these wonderful ginger biscuits – an ingredient unique of my own. Hence their name Fembat´s Black Gingers. I have one heck of a sense of humour, its just unfortunate that often others just dont see the pun…

Ingredients::

225g [8oz] Self-Raising Flour
Pinch Salt
1 x 5ml Ground Ginger
100g [4 oz] Caster Sugar
75g [3 oz] Margarine
50g [1 1/2 oz] Golden Syrup
50g [1 1/2 oz] Black Treacle
1 medium egg, beaten

Method::

1. Heat oven to 180c, 350f, Gas Mark 4. Grease some baking trays.
2. Mix together the dry ingredients.
3. Warm the ingredients and syrup. Add to the dry ingredients with the beaten egg and mix well.
4. Place teaspoons of the mixture on the baking trays and bake for 15 mins.
5. Remove from baking tray and cool on a wire rack.

To make this vegan I ensure the margarine is one suitable of vegans, and replace the 1 medium egg with a teaspoon of “No Egg” [Egg Replacement] whisked well in two tablespoons of water. I find this make a marvellous vegan alternative to this now much loved family recipe.

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