Ingredients:
- 150 g butter
- 415 g flour
- 120 g brown sugar
- 70 g honey
- 1 pinch of salt
- 3 tsp cinnamon – I prefer them with a lot of cinnamon and a bit less of ginger and nutmeg but feel free to adjust the spices to your taste! You can also add orange zest if you want!
- 1 tsp ginger
- 1 tsp nutmeg
- 1 egg
- 1 egg yolk
- 1 tsp of vanilla extract
Instructions:
- Place the flour, salt and spices in a large bowl.
- Put the butter, sugar, vanilla extract and honey in another large bowl. Combine together with a fork for at least 2min. It should become creamy.
- Add the egg and egg yolk and mix until well combined.
- Add the dry ingredients in 3 batches. Mix all together.
- It may be easier to finish kneading the dough with your hands, try to form a ball.
- Divide the dough in two and flatten each portion into a disc (around 5cm thick).
- Cover in plastic wrap and refrigerate for at least 30min. – This helps it to relax which in turn will help to prevent it shrinking on baking.
- Remove from the fridge and allow the dough to soften slightly (around 15min). – It’s important as if the dough is too cold it will crumble/break when you will roll it out.
- Roll out on a floured baking paper, it should be between 3 and 5 mm thick. – I personally like these biscuits quite thick, a bit softer so I prefer 5mm but if you prefer really crispy biscuits aim for thinner (3mm).
- Use biscuits cutters (or a glass if you don’t have any) to cut shapes.
- Place on baking trays lined with baking paper
- Bake for 10min, or until slightly puffed and golden. – It will depends on the size and thickness of your biscuits, as soon as the ends become slightly golden you can take them out. Be quick! Small biscuits around 10 min and big ones around 15min
- Allow to cool on the trays.
- You can store these biscuits for up to 2 weeks in an airtight container.
- Feel free to decorate them with some icing!
