Hi, it’s me artybaker, once again! And once again, it’s time for a baking post. So, this recipe is one of my favourite recipes, and definitely one of my favourite biscuit recipes. I adapted my iced biscuits recipe from a shortbread recipe, then this recipe from my iced biscuits recipe, although it’s nothing like the iced biscuits really. These spiced biscuits are not iced, filled or decorated; just totally simple and quick! And, sometimes, that’s just what you need. They are insanely more-ish, and if you need proof, this is the reactions I got from the rest of the family:
Pteroturtle came in and took a bite from one and immediately asked me which was the biggest one, so he could have it!
Sophofbread walked in a took a giant handful and came back for more within minutes! Even plumble pie seemed to like them, so if you think these look nice you must make them; you won’t regret it! And make sure you eat them warm, with a mug of tea or milk because it’s simply heavenly.
When first came up with the idea, I was skeptical, because I’ve never really had anything with mixed spice in and had certainly not baked with it before. But now there’s no doubt in my mind that I love mixed spice and LOVE baking with it! 🙂 This is the recipe:
Start by creaming margarine and light brown sugar (or you could use dark brown; I find in these biscuits, it doesn’t really make a noticeable difference).
Then measure out 125g (4 1/2 oz) of plain flour and 50g (1 3/4 oz) of wholemeal flour.
Sift half into the mix and stir in slowly. (The brown granules are remnants of the wholemeal flour that were left in the sieve; just pour them in after all of the lumps of flour have fallen through)
Now add 1 1/2 teaspoons of honey or golden syrup and mix briefly. Sift in the rest of the flour and fold in to form a dough.
Then tip onto a floured surface and sprinkle over the mixed spice. Knead in until combined, but as soon as it is, stop kneading; you don’t want to overdo it.
Use a floured rolling pin to roll out the dough to a thickness of about 1cm.
Cut out as many biscuits as you can with your chosen cutter and place them on a large baking sheet lined with non-stick baking roll or greaseproof paper.
When you have done as many as possible, gather up the remains and knead back into a ball, roll out and cut out more biscuits. Repeat until all of the dough is used up.
Bake for 20 minutes until darkened and spread a little.
This is the recipe:
Ingredients: 140g (5oz) margarine, 100g (3 1/2oz) light or dark brown sugar, 125g (4 1/2oz) plain flour, 50g (1 3/4oz) wholemeal flour, 1 1/2 tsp honey or golden syrup, 1 tsp mixed spice.
Method: 1 – Preheat your oven to 180 degrees Celsius (160 degrees Celsius fan oven, 350 degrees Fahrenheit, gas 4) and line a large flat baking sheet with some non-stick baking roll, grease-proof paper or baking parchment. 2 – Cream the margarine and sugar in a large bowl with wooden spoon, or in an electric mixer. 3 – Sift in about half of the flour and mix in slowly. Add the honey or syrup and stir that in too. 4 – Sift in the rest of the flour and stir in to form a dough, then tip onto a floured surface. 5 – Knead in the mixed spice and roll out the dough to a thickness of about 1cm. Cut out as many biscuits as you can with your chosen cutter and place them on the prepared baking sheet. Gather up the remains of the dough and knead into a ball again. Roll out as before and cut out the biscuits, as before. Repeat this until all of the dough is used up. 6 – Bake the biscuits for 20 minutes and serve warm (they are also nice cool).
Thanks for reading!!! 😉