Nothing says Christmas quite like the smell of spiced cookies baking in the oven. These crisp, fragrant biscuits are perfect for gifting or sharing with loved ones.
Makes 25-30 biscuits depending on cookie shape
INGREDIENTS:
- 650g plain flour
- 1 tsp baking powder
- 2 tbsp cinnamon, ground
- 2 tsp ginger, ground
- ½ tsp nutmeg, ground
- ½ tsp allspice, ground
- 1 cup sugar
- 220g butter
- 150g golden syrup
-
2 tbsp milk
INSTRUCTIONS:
- Combine flour, baking powder and spices in a large bowl and mix to combine
- In a stand mixer, or using a hand mixer, beat the sugar, butter and golden syrup until creamy
- Add the milk and continue to beat
- Slowly add the flour and spice mix and mix until just combined
- Turn out onto a lightly floured surface and bring the dough together into a large ball. If any crumbs form use some extra milk to bring the dough together
- Wrap the dough and place it in the refrigerator
- Remove the dough from the fridge about 1 hour prior to baking
- Pre-heat the oven to 170°C and cut the dough into quarters
- Slowly roll out the dough to around 5mm (0.5cm) thick. Do this part slowly to ensure the dough sticks together and have a floured surface and rolling pin to prevent sticking
- Using your choice of cookie cutter, cut the dough into shapes and transfer to a lined baking tray
- Bake each tray of cookies for 10 minutes at a time, checking as to whether you need to rotate the tray halfway through.
-
Allow to cook on a wire wrack and then store in an airtight container
NOTES:
- You can use a skewer or the end of a piping bag to make a hole in the cookies before baking if you want to turn these into decorations
- The dough may not stick together completely which is why you need to roll slowly. Don’t worry as they don’t bake crumbly and it ensures that the dough keeps its shape along with being nice and crunchy once cooled.
