These buttery biscuits are possibly one of the easiest recipes I've put up here, but don't let their simplicity fool you - they are actually seriously delicious!
Makes about 40 biscuits
300g plain flour
200g salted butter
100g caster sugar
2 tsp cinnamon
1 tsp ginger
Zest from 1 orange
The easiest way to make these biscuits is with a magimix. If you don't have one, you can still make them, it may just take a little longer!
Tip all of your ingredients into the magimix and pulse until the mixture just starts to form a ball. If you're doing this by hand, tip all the dry ingredients into a bowl, and mix. Add the butter, chopped into small cubes, and crumble the mixture until it resembles breadcrumbs. At this stage combine all the crumbs together until they just form a ball.
Wrap the dough in cling film and refrigerate for 15-20 minutes.
Preheat your oven to 175C.
Tip the ball of dough onto a lightly floured surface. You will probably need to divide the ball in 2 and do this in two batches. You can keep the 2nd half in the fridge whilst you cook the first batch.
Roll the dough out with a rolling pin until it's about 3mm thick. These biscuits are really thin, which enhances their texture once cooked. I like to use heart shaped cutters, but you can use whatever you have, or even just cut squares with a knife.
Place the cut out biscuits on a sheet of greaseproof paper, and put this onto a baking tray. Cook the biscuits for 8-9 minutes, or until they just start to turn golden at the edges. Remove from oven and sprinkle liberally with caster sugar. Move the greaseproof paper off the baking tray and leave on the side to cool.
The biscuits will keep for a week or so in an airtight container - or put them in a cellophane bag, tie with a ribbon and give to your loved ones for Christmas!
Makes about 40 biscuits
300g plain flour
200g salted butter
100g caster sugar
2 tsp cinnamon
1 tsp ginger
Zest from 1 orange
The easiest way to make these biscuits is with a magimix. If you don't have one, you can still make them, it may just take a little longer!
Tip all of your ingredients into the magimix and pulse until the mixture just starts to form a ball. If you're doing this by hand, tip all the dry ingredients into a bowl, and mix. Add the butter, chopped into small cubes, and crumble the mixture until it resembles breadcrumbs. At this stage combine all the crumbs together until they just form a ball.
Wrap the dough in cling film and refrigerate for 15-20 minutes.
Preheat your oven to 175C.
Tip the ball of dough onto a lightly floured surface. You will probably need to divide the ball in 2 and do this in two batches. You can keep the 2nd half in the fridge whilst you cook the first batch.
Roll the dough out with a rolling pin until it's about 3mm thick. These biscuits are really thin, which enhances their texture once cooked. I like to use heart shaped cutters, but you can use whatever you have, or even just cut squares with a knife.
Place the cut out biscuits on a sheet of greaseproof paper, and put this onto a baking tray. Cook the biscuits for 8-9 minutes, or until they just start to turn golden at the edges. Remove from oven and sprinkle liberally with caster sugar. Move the greaseproof paper off the baking tray and leave on the side to cool.
The biscuits will keep for a week or so in an airtight container - or put them in a cellophane bag, tie with a ribbon and give to your loved ones for Christmas!
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