- 300 gr all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 225 gr butter (RT)
- 115g caster sugar
- 42 gr brown sugar
- 15 gr grape or date molasses
- In a medium-sized bowl, combine all the dry ingredients; flour, powdered spices, baking powder, baking soda, salt
- In a different medium-sized bowl cream the butter and the sugars (caster+brown+molasses) using a stand mixer or spatula. The mixture should be mixed until the color is pale and the texture is creamy.
- Bring together both mixtures and mix with a spatula until it is well combined.
- Plastic wrap the dough and let it rest in the fridge for at least 1 hour – or preferably overnight. All the spices and the ingredients will blend together and each flavor come out perfectly.
- Take out the dough from the fridge and let it rest in the room temperature for dough to soften for about 20-30 mins.
- Roll out the dough between two layers of baking paper. The thickness of the dough will affect the crispiness and the cooking time of the biscuits. The thinner the biscuits, the crispier they are; thus shorter cooking time.
I rolled my dough into about 0,5 cm layers and cooked for 15 mins. They were perfectly crispy.
- With a cookie cutter, cut your biscuits and place them on a baking tray. If you don’t have one, you can simply use a knife to cut pieces into squares.
- In a preheated oven, bake biscuits for 12-17 mins at 180°C. – or until the biscuits are golden brown.
- Decorate with royal icing or icing sugar and enjoy with a cup of tea!