Instructions
Advertising
- Preheat the oven to 190 °C/fan170 °C/gas 5 and line 2 large baking trays with non-stick baking paper.
- Melt the butter and golden syrup in a small pan over a low heat. Remove from the heat, stir in the sugar and set aside.
- Sift the flour, spices and ¼ tsp salt into a bowl and stir in the sweetener. Stir the melted butter into the flour along with the milk and mix into a dough. Knead briefly until smooth then cut the dough in half.
- Roll out 1 piece of dough between 2 large sheets of cling film to a thickness of about 3-4mm.
- Cut out as many small biscuits as you can using a cutter that’s about 5cm x 5cm or 6cm x 4cm (go for any shapes you like, such as stars, Christmas trees, gingerbread men or women).
- Lightly re-knead and roll out the trimmings again and again until all the dough is used up.
- Repeat with the second piece of dough. You should end up with about 60 small biscuits.
- Lay the biscuits side-by-side on the baking trays and bake each tray on the middle shelf of the oven for about 7½ minutes or until they’re starting to brown but still slightly soft to the touch (for a darker biscuit with more snap, cook for 8-8½ minutes).
- Leave to go cold, dust evenly with icing sugar and store in an airtight tin.
Advertising