British Spice Biscuits Cookies Recipes

Steps:

• Preheat oven to 180C (170C for fan ovens), 350F, gas mark 4 and grease a baking sheet or cookie sheet.
• Beat the softened butter with the caster sugar until light and fluffy.
• Add egg yolks and beat to combine.
• In a separate bowl, combine the flour, mixed spice and cinnamon and whisk (or sieve).
• Stir the spiced flour into the egg, butter and sugar mixture and knead lightly on a floured board to bring the dough together.
• Roll out dough to 0.5cm (quarter of an inch) thickness on a floured board or surface and cut out into 2 inch rounds or whatever shapes you desire; Do not reroll dough too many times or biscuits will be tough.
• Bake for 15 minutes or until very lightly browned at the edges then use a spatula to transfer biscuits to a wire rack to cool.
• Store in an airtight container to retain crispness.

Steps:

• Sift the flour, baking powder, spices and a pinch of salt together.
• Cream together the butter and sugar until pale and fluffy, then gradually beat in the egg.
• Add the dry ingredients and mix thoroughly. Add a tsp of cold water to bring the dough together if you need to.
• Press into a disc, wrap in clear wrap and chill for at least 30 minutes.
• Heat the oven to 356°F (180°C / gas mark 4).
• On a lightly floured surface, roll out the dough to the thickness of a coin and using cookie cutters, cut-out shapes. Prick tops lightly with a fork. Lift onto parchment-lined baking sheets or well-greased baking sheets.
• Bake for 15-20 minutes, or until pale golden in color.
• Leave to stand for a few minutes, then cool on a wire rack.
• If desired when cold, sandwich 2 biscuits together with jam, and drizzle light icing/glaze over tops.

Steps:

• Ingredient weights are DRY weights, not fluid ounces.
• Place flour and mustard in a bowl.
• Add butter and rub in until the mixture resembles fine breadcrumbs.
• Stir in cheeses, and then add the peanut butter and egg and mix well.
• Roll out on a floured work surface to ¼ inch thick, cut out with a 2 inch biscuit cutter or into assorted shapes.
• Place on ungreased baking sheets and bake at 200ºC/ 400ºF/ Gas Mark 6 for 10-15 minutes.
• Cool on a wire rack.
• Serve warm or cold.
• Store in an airtight container or cookie tin at room temperature.

Steps:

• In a very large bowl thoroughly combine all ingredients except flour.
• Gradually stir in flour until you get a stiff mix that is neither dry nor sticky. Quantity of flour will vary every batch.
• Cover bowl with lid or plastic wrap and set aside overnight.
• Next day. Preheat oven to moderate (180 degrees Celsius). Now, either roll out and cut out shapes or roll into balls. Press halved, skinned almonds onto balls. Either way, allow enough room between biscuits for slight spreading.
• Baking time will vary depending on thickness of biscuit. The biscuit will have a nice golden colour when done and still be soft. Allow to set for a couple of minutes on tray before putting onto a wire rack to cool. A thin biscuit will be crisp whilst a 'ball' will be softer.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
• Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Steps:

• Pre-heat oven to 170C/gas 3.
• Cream the butter until soft & creamy.
• Beat in the sugar, until pale & fluffy.
• Add the zest of 1 un-waxed lemon.
• Add the plain flour.
• Bring together to form a firm dough.
• Turn onto a floured surface & roll to around a cm thick.
• Use a crinkle biscuit/scone cutter for a more professional look
• Use a palette knife to transfer onto a baking sheet (no need to pre-grease).
• bake in the oven for 10-15 minutes, or until they are light golden brown and slightly firm on top.
• transfer the biscuits to a cooling rack.
• Once cooled eat up & enjoy!