This recipe makes delicious biscuits that taste like ginger bread, but with no ginger! They work well for cutting out with cookie cutters. (see note below)
1/2 cup brown sugar
2tb golden syrup/treacle
1 3/4c plain flour
1/2c SR flour
1/2 ts bi carb soda
1). Cream the butter and sugar.
2). Beat in the golden syrup and egg.
3). Mix in the flours, cinnamon and bi carb.
4). turn out onto a floured board, and knead. Divide the mixture into 2, wrap in plastic wrap and put into the fridge for 30 mins.
5). Roll out and cut shapes, then if desired, coat them in the sugar glaze (below).
6). bake for 10-12 mins at 180C.
mix 1 ts cinnamon and 1tb caster sugar. Separate an egg and paint the biscuits with egg white, then sprinkle with the cinnamon sugar. You can also mix the sugar, cinnamon and egg together and brush that on as is.
I will point out that this is hard to work with… particularly in summer… Unlike something like pastry, where you can roll it out and then lift it up to move it around… you can’t lift this once rolled out… and it can be hard to lift the shapes after you’ve cut them out… but, after much trial and error, I’ve worked out how best to work with it. Leave half the batch in the fridge, and break the batch you’re working on into smaller amounts. Roll out an amount (don’t try to move it once it’s rolled), cut your shapes, then use an egg lifter to slide under the cut shape, lifting it (and any surrounding dough) and flip it onto the palm of your hand. then you can pick off anything not part of the shape, and handle it without breaking bits off.
I have this flip method photographed for the cracker recipe (since that is likewise difficult to deal with), so see that here https://recipemama.wordpress.com/2009/06/14/savoury-crackers-biscuits/#more-834
If you want just round cookies, I’d suggest rolling it into a thick log and chilling it until its hard (about 20 mins), and then slice into thin slices.