With the arrival of colder weather, I’m craving warming Winter spices and comforting bakes. Enter these spicy leaf biscuits: packed with seasonal spice, they’re like an Autumn take on gingerbread. You can cut them into any shape you want, but I couldn’t resist fully embracing the season and using my leaf cutters. They would make a lovely gift too! To make them, you will need:
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground mixed spice
1/4 tsp ground ginger
80ml syrup of your choice – golden works best but I used a mixture of 30ml golden syrup, 10 ml maple syrup, 20 ml honey, 20 ml treacle (I was using up open bottles!)
155g plain flour, sifted
62g butter, softened
42g soft brown sugar
1/2 tsp bicarbonate of soda.
Preheat the oven to 180C (fan 160C/ Gas 4). Place the butter and sugar in a bowl and beat until light and creamy.
Add the syrups, flour, ginger and bicarb and mix to form a smooth dough. It will seem dry at first but as you mix it will combine into a ball. Place in the fridge until firm.
Roll out on a floured surface to 4 mm thick. Cut out shapes using leaf cutters and place on a baking tray lined with greaseproof paper. Use a skewer to mark out the leaf veins and bake for 8 – 10 minutes until golden brown.
Cool on a wire tray and serve with copious tea.
What are you baking this weekend?
Recipe via Country Living.