I love all the spice biscuits that come out of the woodwork around Christmas time. Be they Anna’s Pepperkakor (naturally) or Speculoos/Spekulatius/etc or just plain old Gingerbread they all make me feel warm and full of festive cheer. These biscuits aren’t any particular spice biscuit but rather they pull together the best features of many recipes I’ve tried over time.
We like a strongly spiced biscuit in my family where the warmth stays with you. And we all know I love any biscuit that can be cut into cute shapes. I’m quite the sucker for them in fact. These are great because they hold their shape brilliantly and retain a clear, crisp edge. They are incredibly versatile. I’ve made tiny gingerbread shapes for snacking on on Christmas morning, large ones for the tree, and even a few Gingerbread people for my family. They are so easy to throw together and exactly the pick me up needed sometimes at this time of year.
300g plain flour
4 tsp ground cinnamon
4 tsp ground ginger
2 tsp whole cloves, ground
1 tsp salt
1 1/2 tsp baking powder
150g light brown muscovado sugar
225g unsalted butter
3 tbsp milk
– Blitz the flour, spices, salt, baking powder and sugar in a food processor.
– Add the butter, chopped into chunks, and process until it forms breadcrumbs.
– Add the milk with the motor running.
– Turn out onto a work surface and bring together with your hands to form a smooth dough. If it’s sticking then another 25g or so of flour can be kneaded into the dough.
– Divide the dough into 3, form into discs and wrap.
– Chill in the fridge for at least 30 minutes, overnight if possible.
– When ready heat the oven to gas mark 4/ 180 C and line a few baking trays.
– Working with one portion of dough at a time, roll out on a floured work surface to a thickness of just a few mm. I like mine to be at least as thin as a £1 coin.
– Use cutters to cut out your biscuits and place on a baking tray. They don’t need much space between them.
– If making tree decorations don’t forget to cut a hole for the string too! I use the tip of an icing nozzle.
– Bake in batches for 12-15 minutes in the centre of the oven until firm but not too dark.
– Cool completely on a wire rack.
– You can now decorate the biscuits if you wish.