Sometimes when I’m in baking mode, it’s a toss up between cookies and cake. But this week, my mind has been made up for me with this Friday’s recipe for all-spice biscuits from Biscuiteers. If you’ve not heard of Biscuiteers before, do take a second to check out their website – the presentation tins gave me an idea for my own Christmas cookie tins for this year (which I’ll be sharing with you next week). Forget sending cupcakes in the mail on birthdays; a good old-fashioned iced English biscuit is clearly the way to go!
I asked Harriet Hastings, who came up with the idea for Biscuiteers with her husband while on a trip to New York, to share one of her favourite recipes.
Harriet says: “These tasty treats are wonderful to bake at home with your family and make beautiful Christmas tree decorations or presents for unexpected guests. I really enjoy spreading a little biscuit love with Biscuiteers and making really beautiful, imaginatively designed biscuits – we enjoy sending them as much as you love eating them!”
350g plain flour
4 tbsp golden syrup
1 tsp powdered ginger
1 tsp cinnamon
1 tsp mixed spice
Pop the butter and sugar together in a bowl, mix them until creamy and light. Add the egg and the golden syrup and give the mixture another stir. Then carefully sift in the flour, ginger, cinnamon and spice, folding together lightly until the mixture comes together. At this point, switch your oven on to preheat at 140 C. While it warms up, start rolling out the biscuit mix on a lightly floured surface, to a thickness of about 6mm. Then simply stamp out as many biscuit shapes as you can, using whatever shape you fancy! Keep re-rolling left over dough and cut out as many biccies as you can. Arrange on a baking tray (prepped with greaseproof paper) and pop in the oven for 30 minutes.
For the icing
2 large egg whites
2 tsp water
330g icing sugar
Beat egg whites and water (or vanilla extract or almond essence if you want flavour) with an electric whisk. Then slowly add the icing sugar and beat on a low speed until combined and smooth. If you want colour, add a few drops of colouring at a time until you get the shade you want.
Wait until the biscuits are completely cooled so the icing doesn’t melt, and then spoon the ice into a piping bag and ice away.
If you are icing in different colours, ice each colour in stages and allow one colour to dry before starting the next. You can be as creative as you like – add edible glitter, silver balls and sprinkles. If you’re worried about messing up, practice the pipe bag on a plate first!