Serves: Makes about 20
These crisp little biscuits are a cross between a gingersnap and a speculoos cookie. It is best if you can rest the biscuit dough overnight so bear that in mind when you are planning to eat them. They keep crisp for ages in an airtight container, not that I imagine they will hang around for long. These are the biscuits I use to make my ice cream sandwiches so you might want to look up the Apricot and Cardamom Ice Cream Sandwich recipe.
- 125g unsalted butter, softened at room temperature
- 140g dark muscovado sugar
- 20g golden syrup
- 1 egg yolk
- 225g plain flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon bicarbonate of soda
- Generous pinch of salt
- Beat the butter and sugar together for at least five minutes until the mixture looks really light and fluffy. Beat in the syrup and egg yolk.
- In a separate bowl mix together the remaining dry ingredients. Gradually beat the flour mix into the butter. I use my hands to work the last bit of flour into the dough, kneading it gently to form a smooth ball.
- Place the dough between two sheets of cling film and roll out to a thickness of about 1 cm. Wrap the dough up and chill overnight.
- Bring the dough to room temperature-about 45 minutes. Heat the oven to fan 170˚c, mark 3. Roll out between two sheets of non-stick parchment to a thickness of about 3mm. Stamp out rounds with a cookie cutter, about 6cm diameter. Place on a baking sheet lined with non-stick parchment and bake in centre of the oven for about 10-12 minutes. Remove from the oven and leave for 2-3 minutes before transferring onto a wire rack to cool completely. Store in an airtight container.