Recipe by Heather Sullivan
This originally came from Helen's British Cooking website. They are lovely lightly spiced, crisp biscuits (cookies), perfect for serving with tea. Mixed spice can be replaced by either pumpkin pie spice or apple pie spice if British mixed spice is unavailable.
Top Review by bfo
i followed the recipe but in my fan assisted over it only took about 7 mins more than that and they were a dark brown and tasted a little burnt. I love them and so do my co-workers and girl guides.
- 110 g unsalted butter, softened
- 150 g caster sugar or 150 g superfine sugar
- 2 egg yolks
- 225 g plain flour (not self-rising!)
- 1 teaspoon ground british mixed spice
- 1 teaspoon ground cinnamon
Directions See How It's Made
- Preheat oven to 180C (170C for fan ovens), 350F, gas mark 4 and grease a baking sheet or cookie sheet.
- Beat the softened butter with the caster sugar until light and fluffy.
- Add egg yolks and beat to combine.
- In a separate bowl, combine the flour, mixed spice and cinnamon and whisk (or sieve).
- Stir the spiced flour into the egg, butter and sugar mixture and knead lightly on a floured board to bring the dough together.
- Roll out dough to 0.5cm (quarter of an inch) thickness on a floured board or surface and cut out into 2 inch rounds or whatever shapes you desire; Do not reroll dough too many times or biscuits will be tough.
- Bake for 15 minutes or until very lightly browned at the edges then use a spatula to transfer biscuits to a wire rack to cool.
- Store in an airtight container to retain crispness.