James Strawbridge
Christmas Cinnamon Biscuits
Info
We used our Ground Cinnamon & Ginger to bring instant festive magic to these spiced biscuits - perfect for decorating, gifting, or nibbling with a hot chocolate by the tree. Simple to make, fun to cut into stars, trees, and hearts, and irresistible with a drizzle of icing and fresh clementine zest.Ingredients
Method
Ingredients
- 175g light brown muscovado sugar
- 85g golden syrup
- 100g butter
- 1 tsp Bart Ground Ginger
- 2 tsp Bart Ground Cinnamon
- 350g plain flour, plus extra for dusting
- 1 tsp baking powder
- 1 egg, lightly beaten
- Pinch of fine sea salt
To finish
- 50g icing sugar
- A little water
- Fresh satsuma or clementine zest
Method
1. Gently heat the sugar, golden syrup, and butter in a pan until melted. In a large bowl, combine the flour, salt, Bart Ground Ginger, and Bart Ground Cinnamon. Make a well in the centre and pour in the melted mixture along with the egg and baking powder. Mix to a soft dough.
2. Cover and chill for 1–2 hours (or up to a week in the fridge) until firm enough to roll.
3. Preheat the oven to 190°C/170°C fan/gas 5. Roll out half the dough on a lightly floured surface and cut into festive shapes. Place on baking trays, leaving space to spread.
4. Bake for 8–10 minutes until slightly darkened. Cool on a wire rack.
5. Mix icing sugar with a little water to make a drizzle. Decorate biscuits and finish with a sprinkle of clementine zest for a zesty festive lift.
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