Chelsea

Chelsea Trusted 135 Years SPOT

Spiced Biscuits

By Chelsea Sugar
Spiced Biscuits
16 servings
  • 1 review

  • Difficulty Easy
  • Prep time 50 mins
  • Cooking time 15 mins
  • Serves
    16
Ingredients

    125g butter, room temperature
    ½ cup Chelsea Caster Sugar
    1 Tbsp Chelsea Honey Maple or Maple flavoured syrup
    1 tsp vanilla extract
    1 egg, whisked
    1 ¾ cups plain flour, sifted
    ½ cup self-raising flour, sifted
    1 tsp mixed spice
    1 tsp cinnamon
    ½ tsp nutmeg
    Extra plain flour, for dusting
    Royal icing, for decorating (recipe below)
    Sugar flowers for decorating (optional)

    Royal Icing:
    2 egg whites
    2 cups Chelsea Icing Sugar, sifted

Method

    Preheat oven to 160°C conventional or 140°C fan-forced.
    Line 3 large trays with baking paper. Put butter, sugar, syrup, vanilla and egg in a food processor and process until combined. Add flours and spices and process until mixture forms a dough. Turn out onto a lightly floured surface and knead until smooth. Shape into a disc, cover in plastic wrap and chill 30 minutes.
    Roll out dough between 2 sheets of baking paper until 5mm thick. Using a 12cm biscuit cutter, press out shapes (re-rolling pastry trimmings as necessary). Place on prepared trays. Bake 15 - 20 minutes or until golden, cool on wire racks.
    Pipe on icing decoration and add sugar flowers (if using), leave to set. Store in an airtight container for up to 5 days.

    Royal Icing: To make royal icing, beat the egg whites until frothy. Slowly add the sifted Chelsea Icing Sugar, 1 tablespoon at a time, beating well after each addition, until firm peaks form. Divide between small bowls and use food colouring to colour as desired.

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Reviews

Average Rating
51
(1 review)


My grandchildren and I make these all the time. Hold their shape well. Taste mild, so great for small children

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