Christmas Biscuit Spices
With their warming mix of spices including nutmeg, cloves and - more unusually - long pepper, these lovely biscuits are easy to make and a joy to eat (kids will enjoy cutting and decorating them) and can be hung around the house or on the tree as a charming personal touch. Long pepper has historically been liberally used alongside (and sometimes confused with) common black pepper in kitchens from ancient Rome to 17th century Europe. Although harder to find today, its mellow, complex flavours make it a nice change to black pepper and the perfect addition to the other Christmassy spices in the biscuits.
Makes: about 15 biscuits
- 70g butter - softened
- 4 tbsp milk
- 1 egg yolk
- 80g light muscovado sugar
- 2 tbsp treacle
- 250g plain flour
- ½ tsp bicarbonate of soda
- Icing and decorations to decorate the biscuits
- Christmassy biscuit cutters
- Baking parchment
- CHRISTMAS BISCUIT SPICES (1 portion / 3 tbsp) please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion but the spices only by 2/3 or it will be too spicy!
- Mixing bowl
- Rolling pin
- Preheat the oven to 180°C/gas mark 4
- Beat the butter with the sugar and treacle until smooth and lighter in colour
- Add the milk, egg yolk, flour, bicarbonate of soda and the CHRISTMAS BISCUIT SPICES then mix to a smooth rollable dough
- Roll out the dough to a thickness of about 8mm and cut into Christmassy shapes. Place on a baking tray lined with baking parchment then bake for 20 minutes or until golden brown.
- Leave the biscuits to cool before icing and decorating then hang on the tree
CHRISTMAS BISCUIT SPICES: Long pepper, mace, nutmeg, cloves, allspice, ginger, cassia