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1
In a stand mixer, add the butter, brown sugar and black treacle and cream for about 3 minutes. Scrape the sides to ensure they are thoroughly mixed together.
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2
Add the egg white and whole egg and mix until combine.
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3
Add vanilla and orange extract and mix
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4
In a separate bowl, add salt, chilli, cinnamon, ground clove, nutmeg, ginger, baking soda, black pepper and mix together
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5
Gradually add to the wet mixture to form a dough.
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6
Wrap in clingfilm and refrigerate for 30 mins
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7
Once out of the fridge, knead a bit so it is soft and pliable. then roll to 1/4 inch. Aim to roll to form a square shape
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8
Cut the rolled square dough in half and put aside
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9
Cut the dough into vertical strips with the width at 1/4 inch. Repeat this step with the other half of the dough.
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10
Lay half of the vertical strips side by side.
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11
Fold every other vertical strip halfway back on to itself, then lay a strip horizontally making sure it touches the folded edge of the vertical strips. Then return the folded strips back to its original position.
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12
Repeat this step until the lattice is fully woven
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13
With a cookie cutter, cut out the cookies. The cutter will ensure the woven lattice however loose, forms a sealed edge
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14
Bake in a preheated oven at 350u00b0F for 13-15.
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15
Cool completely and store in airtight container
