Monday, 30 September 2013

Sunday Baking - Spice Crisps

These are a MASSIVE #foodgasm - crisp, spicy, not too sweet.  Hmm, might go have one now...


170gm Butter (softened)
200gm sugar (white sugar will give you the crispest result)
1tsp Vanilla Essence
1 Egg
100gms Treacle (I didn't have any Treacle so substituted with golden syrup)
280 gms Flour
2tsp Baking Soda
1/2tsp Salt
1tsp Cinamon
3/4tsp Ground Ginger
1/2tsp Ground Cloves
200gms Sugar (extra for dusting)


Cream Butter and sugar together until light and fluffy, add the egg, vanilla and treacle and beat well.
Add the sifted dry ingredients and mix until a smooth dough is formed.
Scrape the dough into a small bowl, cover with plastic wrap and refrigerate for at least an hour to firm it up.

Pre-heat the oven to 190 Celsius, line two trays with baking powder.
Put the extra sugar into a shallow plate.
Take teaspoonfuls of the dough and set them out on the bench.  Once dough is all divided up roll into balls and then roll in the sugar  before placing them in rows on baking sheets - give these suckers plenty of room. Don't flatten them at all - they will do that in the oven.
Bake for 8-10 minutes.  When done, the biscuits will have spread and cracked, and they will smell cooked and delicious.  Don't let them brown too much.
I found these biscuits took over night storage to crispen up - so don't be disappointed if they're soft after baking, they'll get there.  These biscuits are delicious!  I would definitely recommend you give them a go - they would make excellent holiday gifts with their gingery spiciness!

This recipe was taken from the excellent tome of classic New Zealand recipes
by Alexa Johnston: Ladies, a Plate.

♥ Paula Shoe Fiend.