These delicious spiced biscuits are quintessentially autumnal given their warm spiced aroma and flavour. This is an old and simple recipe and with it being eggless and quick to bake, perfect during times of rationing.
Yesterday I enjoyed an afternoon of pumpkin carving and baking these delicious cookies so thought I’d share the traditional recipe with the additions I made too. I used 1/2 the ingredients below, added extra spice and a couple small handfuls of dried mixed fruit.
250g/9oz – softened butter
125g/4oz – caster sugar (or granulated sugar)
350g/12 oz – self-raising flour
1½ tsp mixed spice (or pumpkin spice)
¾ tsp cinnamon
- Cream together the butter (I used plant-based Flora butter) and sugar.
- Stir all of the dry ingredients into the creamed butter and sugar. (I also added a couple of handfuls of mixed dried fruit) Knead lightly until all of the flour mix has been incorporated
- Pinch off approximately 10g pieces, roll into a ball and place on a baking tray leaving space between each to allow for spreading. Depress the centre of each dough ball lightly with finger. (I actually rolled the dough out and used a cutter as I wanted thin crunchy biscuits)
- Bake at 180ºC / fan 160ºC / gas mark 4 for 15 minutes.
- Cool on the baking tray for 10 minutes then transfer to a wire rack to finish cooling.
I used half the ingredients and made around 20 x 2.5 inch biscuits.