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.
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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.
CHRISTMAS BISCUIT SPICES (1 portion = 3 tbsp): Long pepper, mace, nutmeg, cloves, allspice, ginger, cassia.
Allergens are listed in CAPITALS. May contain traces of celery, sesame and mustard
Christmas Biscuit Recipe:
PREP: 10 mins
COOK: 20 mins
HEAT: 1
MAKES: about 15 biscuits
You need:
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
1 portion of CHRISTMAS BISCUIT SPICES (1 portion = 3 tbsp)
Method:
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
Packaging format:
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here
Product Rating (1):
Nice subtle Christmassy flavours, My dough was quite sticky so wrapped it in cling film and put in fridge for 30 minutes- 1 hour makes it much easier to work with and helps prevent the edges burning
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Ooh that's a great tip! We love the Christmassy aromas of nutmeg, allspice and ginger filling the kitchen!