Festive Spice Biscuits

Nothing says Christmas more than the smell of warming spices. Having a massive craving to bake and feeling festive, I decided to bake Ginger bread biscuits to take to work.

Once I started baking I realised that there was one key ingredient missing, ginger. Having the pantry full of other spices, I decided to improvise and substitute the tablespoon of ground ginger for 1 of Jamaican All Spice, 1/2 of cinnamon and 1/2 of nutmeg.

I struggle to find a lot of *normal products in American Supermarkets, golden syrup being one (lightbulbs being another), so I was forced to settle for molasses instead. The main difference between golden syrup and molasses is that has a richer colour than golden syrup, and a stronger, slightly bitter flavour- so counter act this, I used a fraction less of it than golden syrup.

The result was a deliciously spiced biscuit- perfect with a cup of warm milk, or mug of tea.

Festive Sprice Biscuits

(Adapted from December 2011 issue of Gourmet Traveller Magazine)

5 cups plain flour

80 grams dark brown sugar

80 grams light brown sugar

1 tablespoon baking powder

1 tablespoon Jamacian all spice

½ tablespoon ground nutmeg

½ tablespoon ground cinnamon

220 grams butter, cubed

160 grams molasses

2 eggs
1 star cookie cutter


Combine flour, sugar, baking powder and spices in a food processor and mix to combined. 

Add the butter and process until crumbs form, add the molasses and eggs and process until mixture comes together. Turn onto a work surface and knead until dough forms. Divide into two portions, wrap in plastic, refrigerate and let sit for 1-2hours.

Preheat the oven to 180*C. Grease or line a large baking tray.

Roll dough onto a floured surface until ½ cm thick. Cut out star and roll and repeat process with remaining dough. Place stars on a baking paper lined tray and bake for 10-15 minutes until slightly golden. Be careful not to over-cook as these biscuits harden when they cool. Dust with icing sugar.

*Festive YUM ☆.。.:*・°☆.。.:*・°☆.。.:*・°☆.。.:*・°☆