Ingredients:

* 140g unsalted butter

* 40g brown sugar

* 115g caster sugar

* 1-2 teaspoons Quatre Epice

* 1 medium egg yolk

* 30ml treacle

* 150g plain flour

* 1/4 teaspoon sea salt

* raw sugar to coat

* 1/2 teaspoon bicarbonate soda

Method

* Beat butter, sugars together until light an fluffy

* Add yolk & treacle, mix well

* Sift flour bicarb, Quatre Epice & salt

* Add to cream mixture and mix well till combined

* Lay sheet of glad wrap on bench, form dough into a log 15cm long & 4cm on diameter, on top.

* Wrap tight in glad wrap, refrigerate for 30 minutes before slicing ( you can leave in freezer if you only want to use half the mixture and cook the rest at another time)

* Pre heat oven to 180C

* Cut into 5mm slices, put sugar into bowl to dip slices

* Place on lined baking tray sugar side up, space well apart. Bake for 8-10minutes or until dark golden

* Leave to cool for 5 minutes, transfer to wire rack to cool

Note: The buscuits will spread far ensure you allow plenty of space

Can be served with ice-cream as a dessert

Enjoy!