If you are looking for a biscuit with a crunchy outside and a soft, almost cake-like centre, that smells and tastes like christmas, search no more. I came up with the ultimate spiced biscuit recipe, and I am gonna share it with you.
Kept in a tin box with a slice of apple, it will stay moist and fresh.
175g Doves Farm White Bread Flour
1/2 tsp Ginger Bread Spice Mix (Nutmeg, Cinnamon, Orange Peel, Coriander, Fennel, Aniseed, Clove, Cardamom) OR 1/2 tsp Ginger
1/2 tsp Vanilla Powder
1/2 tsp Cinnamon
1/2 tsp Bicarbonate of Soda
3/4 tsp Baking Powder
50 g Pure Sunflower Spread
75g Light Soft Brown Sugar
3 TBSP Maple Syrup
1 TBSP Sunflower Oil
Preheat oven (Fan assisted 150 C, others 170 C), takes 10-12 minutes
Mix together the flour, spices, bicarbonate and baking powder.
Add the brown sugar. Stir until combined.
Add 2 TBSP of Maple Syrup and mix until combined.
Add the Sunflower Spread in small pieces and mix until dough forms small crumbs.
Add another 1 TBSP of Maple Syrup together with 1 TBSP of oil. Using your hands, form a soft dough.
The dough should be soft and evenly combined but not sticky.
Leave in the fridge for about 5 minutes.
Take your dough out of the fridge, cut it in four equal parts and start with the first quarter.
After flattening the dough with your hands, you can now use your rolling pin until the dough appears approximately 1/2 cm thin.
Cut out your desired shapes, and peel the biscuits off the foil.
Place on cookie sheet and bake for approx. 10 min.
Keep in tin for later, use them as gift tags, on the tree or treat Santa’s Reindeer… .
I like them quite plain, but they look also lovely with some icing on top, sprinkles, chocolate (df nf version) or marshmallows (make sure they are df and gf).
If you want to be a bit over the top, decorate with real gold (oh go on, it is christmas…!).
Easy with the kids, as well, as you can see:
MERRY CHRISTMAS, EVERYONE!