The festive season is slowly approaching and that means that Christmassy baked goods are on their way too. Get ahead of the game and make these delightful biscuits that are rich in flavour and all them good spices.
In fact, they taste so good that you’ll have to stop yourself from eating all the dough when you make them.
This recipe makes about +/- 25 biscuits or more if you make small ones. Perfect for sharing or eating all by yourself – you do you fam.
See what I was thinking in orange.
225g plain cake flour
1/2 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
75g soft brown sugar (I used Demerera)
3 tablespoons golden syrup
- Sift all of the dry ingredients together into a large mixing bowl and mix lightly with a metal spoon
- Put the butter, sugar and syrup in a small pot and melt over a low heat – stirring occasionally
- Make a well in the flour mixture and pour the butter and sugar mixture into it
- Mix the dough together until it forms a ball and then wrap in clingfilm (it will be quite hot, wet and crumbly but that’s okay, don’t panic)
- Preheat the oven to 160°C and line two baking trays with baking paper (no, I didn’t forget to say this earlier, we only do this step now because the dough has to rest in the fridge)
- Place the dough in the fridge to cool for about 20 mins (keep a beady eye on it. This cheeky dough has been known to start a fight with the tomatoes)
- Once the dough has cooled down, place it onto a piece of baking paper and roll out until it’s about the thickness of a R5 coin (you may have to roll and re-roll the dough to get the most mileage out of it. Or you could just eat what is left over. Also, I roll the dough out on baking paper because it’s way easier to clean up #lazylife)
- Use cookie cutters dipped in flour to cut out your shapes (I just made round ones but go wild with your shapes if you please, there is no such thing as biscuit police so no one can stop you)
- Place the cookies on your baking trays and bake for +/- 15 minutes until they are golden brown (the thicker your biscuits the longer they will take to bake – duh.)
- Once golden brown and baked, remove the biscuits from the oven and place on a wire rack to cool
Now that your biscuits are done you can get started on the icing. This is the most fun part about these biscuits. Time to let the inner artist that has been dying to emerge, awake from its slumber.
Ingredients for the icing
1 egg white
1 teaspoon lemon juice
+/- 350g icing sugar
- Whip the egg white lightly with a balloon whisk and then add the lemon juice
- Add the icing sugar bit by bit until it is about the consistency of toothpaste (we aren’t making actual toothpaste here though. Just to be clear)
- Transfer the icing to a piping bag with a nozzle or plastic bag and cut the tip off (if you’re like me then you’ll just use a regular plastic storage bag and cut a tiny hole in the end. I ain’t got no time for fancy sh*t – or maybe just no money…)
- Let your creativity flow and decorate your biscuits in any way that you please (don’t worry if you struggle to think of what to draw at first, I did too. Just make random patterns and it will still look impressive)