These spicy treats are great on their own and extra delicious iced and sprinkled with coloured sugar - and if you are super awesome you can join two biscuits together with jam before icing! The cookie dough can be frozen raw until needed - perfect for all of those busy people out there.
1 cup brown sugar
1 large egg
1 tsp cinnamon
2 tsp mixed spice
2 tsp cream of tartar
1 tsp baking soda
2 cups flour
If you are making these in a mixer or by hand, cream the butter and sugar until light coloured. Add the egg and spices, mix to combine. Sift in the flour, cream of tartar and baking soda. Fold into the creamed mixture. If you are using a food processor, put in the egg, brown sugar and softened butter. Mix, then add all the dry ingredients except the flour. Process until just mixed. If the food processor is strong enough, add remaining flour and process in short bursts until mixed, or stir in with a spatula after removing the blade.
Turn the dough out onto a floured board. Gently form it into three sausage-shaped rolls, each about 5 cm in diameter. Chill in freezer or refrigerator until they are firm enough to cut into thin slices. Each roll should yield 25-30 thin biscuits.
Place biscuits on a lightly greased or sprayed oven slide, leaving enough space for spreading a little. Bake at 180°C for about 10 minutes. Remove from oven as soon as the edges show signs of darkening. Cool on a rack and bake the next batch.
Store biscuits in an airtight container as soon as they are cold, or sandwich together with raspberry or blackcurrant jam. If desired, top with icing, made from 2 cups icing sugar, 25 g butter and enough lemon juice or water to make a fairly soft icing. Sprinkle a few coloured sugar crystals on the icing (add a few drops of food colouring to 2 tablespoons sugar and mix until evenly coloured).
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Joining in with Tasty Tuesdays
Recipe from Alison Holst's Dollars and Sense Cookbook