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I’m not a big biscuit maker, really. They always feel too long, too tedious and too-unhealthy-but-not-quite-unhealthy-enough to make. If I am going to make something sweet, I normally want a rich dessert, cupcakes, ice cream, or something else of that sort. However, my boyfriend was arriving home from skiing and meetings the other day, so I thought I would be sweet and meet him at the airport with freshly baked biscuits. Cute.

These have definitely changed my feelings about biscuit making. They are delicious, in the simple, understated way that biscuits should be. The spice is rich and warming, but not over-powering, and the dough is extremely easy to handle. It rolled out multiple times and cut cleanly, and was very quick to make. Serve these warm for an elegant afternoon tea.

Spice Biscuits (makes ~20)

90g butter

1/3 cup brown sugar

1 1/4 cups white flour

1 teaspoon cinnamon

1 teaspoon ground ginger

1 tablespoon golden syrup

1 tablespoon maple syrup

1/4 teaspoon baking soda

Cream the butter and sugar, the add the golden and maple syrups. Add the rest of the ingredients and mix into a dough. Roll out, using a well floured surface and rolling pin, until about 0.5 cm thick. Using a round cookie cutter, cut into biscuits. Place on a well buttered tray (they don’t spread much, so this can be quite close together) and bake at about 150 degrees celsius until brown. This should take about 10 minutes. When done, loosen from tray immediately and leave on a flat surface to cool and firm.

Note: if you don’t have maple syrup, substitute same amount golden syrup

Source: adapted from 1964 Women’s Own Cookbook

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