These crisp and spicy biscuits are equally good with the last cup of after-dinner coffee of dipped in a glass of milk. This recipe is egg and lactose free for those with allergies. I doubled the recipe as I know the cookie jar won’t stay full for long!
370 g butter, room temperature
200 ml sugar
125 ml golden syrup
10 ml vanilla essence
10 ml ground cinnamon
5 ml ground cloves
15 ml ground ginger
5 ml grated nutmeg
10 ml bicarb of soda
560 g/1000 ml cake flour
150 ml extra sugar
- Beat together the butter and sugar until light and fluffy. Scrape the sides of the bowl as necessary. Add all the remaining ingredients and mix until the dough holds together.
- Remove from the bowl and knead lightly by hand until quite smooth.
- Roll the dough into a neat log about 40 mm in diameter. Cover with cling wrap and refrigerate for at least 1 hour.
- Alternatively, gather the dough into a ball and cover it with cling wrap or place it in a ziplock bag and refrigerate it for at least 30 minutes.
- When ready to bake, remove the dough log from the fridge and slice it into thin biscuits about 5 mm thick.
- Press both sides of the biscuits into the extra sugar before placing it 20 mm on a baking tray lined with a Wizbake baking sheet.
- If using the dough ball, remove it from the fridge and leave it at room temperature for 15 to 30 minutes or until it is soft enough to handle. Roll the dough out thinly and cut into fancy shapes with floured cookie cutters. Re-roll the excess dough and cut out again until all the dough is used.
- When ready to bake, preheat the oven to 180°C and bake the biscuits 12 to 15 minutes or until cracked, dry and an attractive golden brown colour. Do not over-bake the biscuits as the flavour and appearance will be impaired. The biscuits will become firm after cooling.
- Life the biscuits off the baking trays with a spatula and allow to cool on a cooling rack before storing it in an airtight container.
50 to 100 biscuits, depending on size
Recipe by Carolié de Koster’s Art of Cooking recipe book p. 734.