Spiced biscuits are an all-year-round favourite, and you can use any cutter shapes you like. Animals are fun to decorate but any will work. Mild spices, like the ginger in this recipe, are a great way to introduce more flavour to foods. Let’s swap bland and boring for tasty and tantalising!
Ingredients
65g soft butter
50g soft dark brown sugar
4 tbsp golden syrup
1 egg yolk
175g plain flour
1 tsp ground ginger
½ tsp bicarbonate of soda
generous pinch of salt
50g soft dark brown sugar
4 tbsp golden syrup
1 egg yolk
175g plain flour
1 tsp ground ginger
½ tsp bicarbonate of soda
generous pinch of salt
Method
- Measure the butter and sugar into a large bowl and beat with an electric whisk until pale.
Add the golden syrup, egg yolk, flour, ginger, bicarbonate of soda and salt and beat again until a dough forms. - Mould the dough into a large ball with your hands, wrap in clingfilm and chill for at least 30 minutes.
- Preheat the oven to 180°C/Fan 160°C/Gas 4 and line two baking sheets with non-stick paper.
- Place the dough on a floured work surface and, starting in the centre of the dough and rolling evenly outwards, roll the dough to a thickness of about 3mm.
- Cut into shapes using cookie cutters. Re-roll the trimmings until all the dough is used up.
- Place the cookies on the baking sheets and bake for about 10 minutes, until golden.
- Remove from the oven and leave to cool slightly on the tray before transferring to a wire rack to cool completely.
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