British Spice Biscuits Cookies Recipes

SPICE BISCUITS (COOKIES)

Spice Biscuits (cookies) image

This originally came from Helen's British Cooking website. They are lovely lightly spiced, crisp biscuits (cookies), perfect for serving with tea. Mixed spice can be replaced by either pumpkin pie spice or apple pie spice if British mixed spice is unavailable.

Provided by Heather Sullivan

Categories Dessert

Time 30m

Yield 24 biscuits(cookies)

Number Of Ingredients 6

Ingredients

110 g unsalted butter, softened
150 g caster sugar or 150 g superfine sugar
2 egg yolks
225 g plain flour (not self-rising!)
1 teaspoon ground british mixed spice
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 104.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 25.6, Sodium 1.4, Carbohydrate 15.3, Fiber 0.4, Sugar 6.3, Protein 1.5

ENGLISH LEMON BISCUITS/COOKIES

English Lemon Biscuits/Cookies image

These are great to have with a cup of tea - maybe it's because I'm British? Anyway, they're very buttery & lemony. They're refreshing in the Spring/Summer & are great to use as a base of individual cheese cakes. I make a batch in no time & by the time they've cooled they've vanished! The mixture is also great to keep in the fridge for a couple of days & it also freezes well. You could also sprinkle the top of the biscuits with sugar as soon as you take out from the oven.

Provided by Wakey lass Lisa

Categories Dessert

Time 25m

Yield 25-35 biscuits

Number Of Ingredients 4

Ingredients

225 g butter
110 g caster sugar
275 g plain flour
1 un-waxed lemon, zest of

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!

Nutrition Facts : Calories 131.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 19.2, Sodium 51.8, Carbohydrate 14.9, Fiber 0.4, Sugar 4.4, Protein 1.5

BRITISH SPICE BISCUITS (COOKIES)

British Spice Biscuits (Cookies) image

Posted for ZWT6 - Great Britain Region. These are a traditional spice biscuit (known in the US as a cookie) that is served during holidays and in bakeries throughout Britain. If you don't have all the individual containers of spices - you may use a pumpkin pie spice mix or a combination of cinnamon and nutmeg.

Provided by HokiesMom

Categories Dessert

Time 1h10m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 15

Ingredients

1 3/4 cups all-purpose flour (200 g)
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ginger
1/8 teaspoon allspice
1/2 teaspoon cinnamon
1/8 teaspoon clove
1/8 teaspoon mace
1/4 teaspoon nutmeg
1/2 cup butter (100 g)
1/4 cup caster sugar (50 g aka superfine granulated)
1 large egg
1 teaspoon cold water (if needed, see instructions)
jam (optional)
icing (optional)

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.

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