Instructions: Warm the syrup and treacle on top of the aga before measuring.

Put syrup treacle sugar spices water margarine and orange rind into a saucepan.

Bring to the boil on the simmering plate stirring all the time.

Remove from heat and stir in bicarbonate of soda.

Gradually stir in flour beating well between each addition and making sure there are no lumps.

Add as much flour as is needed to make a stiff dough.

Chill the mixture wrapped for at least 30 minutes.

The dough will now be firm enough to roll out.

Roll on a floured worktop until the thickness of two 20p pieces.

Stamp out shapes and place them on greased baking trays.

Continue rolling and stamping out to use up all the dough.

Remember to put holes in the shapes if the finished biscuits are to be hung up.

Bake in the roasting ovenwith the ovenshelf on the bottom set of runners and the cold shelf two runners above.

For a 4 ovenaga bake in the baking ovenon the bottom set of runners.

Bake until drylooking about 10 minutes. Allow to set on the baking tray for a minute or two before removing to a wire rack.

This makes a firm biscuit suitable for gingerbread men and other shapes stars for christmas rabbits for Easter etc. Children love rolling and cutting these and when cooked they can be decorated with icing and dragees.

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