Iced and Spiced Biscuits Recipe

STORE: Biscuits can be frozen or kept for 3 days in an airtight tin

Ingredients

• 65g (2½oz) butter
• 75g (3oz) light muscovado sugar
• 2tsp each ground cinnamon and ginger
• 1tsp mixed spice
• zest of a small orange
• 1tbsp treacle
• 2tbsp milk
• 225g (8oz) plain flour
• large pinch bicarbonate of soda

Method

1. Place all the ingredients in a food processor and pulse until it comes together as a soft dough. Wrap in clingfilm; place in the fridge for an hour.
2. Roll out the dough on a floured surface to around 3mm (⅛in) thick, then cut out your shapes. You can re-roll as much as you like. Put the dough shapes back in the fridge for an hour. Heat the oven to 180C, 160C fan, 350F, gas 4 and bake for 10 to 12 minutes, until they are just going darker at the edges. Cool on a rack.
3. For the icing: whisk together an egg white and a squeeze of lemon juice, then add icing sugar, at least 250g (9oz), if you want icing thich enough to pipe lines.