A Winter Spiced Biscuits Recipe

 It's about to get VERY Christmassy here at AHC headquarters! Now as you well know folks, my cooking skills are pretty dire at the best of times (I recently failed to boil an egg correctly - I blame Delia) but I am very good at eating! So let me introduce to you, the lovely Laura from We made this home blog. Laura is a graphic designer and lover of all things handmade and vintage, and she's the bringer of this most scrumptious 'christmas-in-a-biscuit' Winter spiced biscuits recipe. Prepare to fill your homes and bellies with seasonal goodness! Over to you Laura ...

You know Christmas is just around the corner when the kitchen is filled with the sweet aroma of winter spices like cinnamon and ginger, it evokes great memories of festive seasons gone by. I absolutely love this winter spiced biscuit recipe, not only are they simple to make but they smell and taste amazing. I recommend doubling the quantity just so you can wrap some up as gifts for your guests to take home with them.



 

Ingredients:

70g soft butter

80g muscovado sugar

2 tbps treacle

8 cardamon pods

275g plain flour

1/2 tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp ground ginger

2-3 pieces of stem ginger in syrup, chopped finely

1 free-range egg yoke

2 tbsp milk

Icing sugar to dust

Method:

Preheat your oven to 180c and line your baking tray.

Mix the butter and sugar together until light and creamy. Add in the treacle

Break open the cardamon pods and crush the seeds. Add them to the mixture along with the flour, bicarbonate of soda, cinnamon, ground ginger, chopped ginger stem and egg yoke.


Mix together adding a little milk at a time until you have a dough.

Dust your surface with flour and roll out the dough. Use festive cutters to create your biscuit shapes.

Bake in the oven for 12-14 minutes.

Once cooled dust with icing sugar.

Recipe adapted from Nigel Slater's original winter spiced biscuits. All photographs courtesy of We made this home

JM x