Caramelised Spice Biscuits

Ingredients

• 250g Plain Flour, sifted
• 150g Unsalted Butter, room temperature
• 150g Dark Muscovado Sugar
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• ¼ tsp Ground Cloves
• ¼ tsp Ground Ginger
• ½ tsp Bicarbonate of Soda
• 1 pinch Sea Salt
• 1–2 tbsp Whole Milk, just to bind.

Method

1. Beat the soft butter and dark muscovado sugar together until smooth. Don’t over-whip; you want a dense biscuit, not a cakey one.
2. Stir in the cinnamon, nutmeg, cloves, ginger, and salt.
3. Sift in the flour and bicarbonate of soda. Mix until it looks like coarse crumbs.
4. Add the milk one tablespoon at a time, mixing until a firm, dark dough forms.
5. Wrap the dough and chill for at least 1 hour.
6. Roll the dough very thin, approx. 2–3mm, on a floured surface. Cut into small rectangles.
7. Place on a lined tray and bake at 180°C (160°C fan/Gas 4) for 12–15 minutes. They should look dark and feel firm.
8. Cool, they will become very snappy and caramel-like once completely cold.

Quantity

• Yields approximately 20 to 24 biscuits