Saturday, January 22, 2011

Spiced Biscuits

Spiced Biscuits

We were running low on food in the house and Mum was calling in for a cup of tea. Time to make some biscuits! With limited staples in the pantry, I think these turned out really well and will become a regular I think! The spices can be adjusted to taste, the pattern on top can be there or not and they are really quick. The recipe makes about 24 - depends on how much is taste tested while rolling - which are slightly crispy on the outside and softer on the inside.



50g butter
50g brown sugar
100g golden syrup
150g self raising flour
1 tspn ground ginger
1 tspn mixed spice
1 tspn ground cinnamon


  • Preheat oven to moderate, 180ºC.
  • Place butter, brown sugar, and golden syrup in a small saucepan over low heat and stir until butter has melted.
  • Remove from heat and cool slightly - about 5 minutes.
  • Add flour and spices to the butter mixture and stir to combine.
  • Make heaped teaspoonfuls into balls and flatten slightly using the back of a spoon or be fancy and put fork marks on top!
  • Bake for 10 minutes until golden, cool for 3-4 minutes on tray then transfer to a wire rack to cool.



  1. No eggs! They look fabulous. Thanks for the recipe!

  2. You can also use the bottom of a patterned glass to put a pattern onto biscuits.

  3. Yes - egg-free and still yummy! I think they could be quite easily done with a non-dairy spread too - going to try that next. Hadn't thought of the glass for the pattern. Just looked in my cupboard and I have nothing fancy :(