- sugar powder - 1 1/4 Cups
- flour - 2 1/4 Cups
- freshly ground pepper - 1/4 teaspoonfuls
- Ground cinnamon - 3/4 Teaspoons
- of ground sweet pepper - 1/2 teaspoonfuls
- freshly ground nutmeg - 1/4 teaspoons
- ground cloves - 1/4 Teaspoons
- baking powder - 1/4 teaspoons
- unsalted butter - 1/2 cup
- light brown sugar - 3/4 Cups
- big egg - 1 piece
- treacle - 1/4 cup
- extract of vanilla - 1/2 teaspoonfuls
Preheat the oven to 175 degrees. Line the baking tray with parchment paper. Pour the powdered sugar into a paper bag. In a small bowl, mix the flour, pepper, cinnamon, sweet pepper, nutmeg, cloves and baking powder. Set aside. Put the butter, sugar, molasses in a bowl, beat with an electric mixer at an average speed of about 3 minutes. Add the egg and vanilla. Reduce the speed and add a mixture of flour. Form the dough from the dough, put on a prepared baking sheet about 3 cm apart. Dough can be frozen in polyethylene film for up to 1 month. Bake the biscuits until golden brown, about 15 minutes. Allow to cool slightly, about 10 minutes. Put the finished cookies in a paper bag with sugar powder and shake until the cookie is evenly covered with sugar. Allow to cool completely on the grate. Store cookies in a sealed container.
Servings: 30