These biscuits can be made up to 1 week ahead and stored in an airtight container. The raw dough can be made and frozen for a month, before thawed in the fridge overnight. The cooked biscuits can be stored in ziplock bags for up to 6 months. Makes: 35 - 40 biscuits.
- 350 grams plain flour, or spelt flour (plus more for dusting)
- Generous pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoons ground ginger
- 100 grams dark brown sugar
- 100 grams butter, cut into small cubes
- 2 large eggs (beaten)
- 4 tablespoons runny honey
- Preheat the oven to 170°C.
- Add the dry ingredients to a food processor and blitz to combine.
- Add the butter and pulse to combine.
- In a small bowl whisk together the eggs and honey. While the motor is still running on the food processor slowly drizzle in the honey and eggs until the dough comes together.
- Turn out the dough onto a clean work surface and bring together with your hands. It should be pliable. If it is too sticky, dust with more flour. Divide the dough into two balls.
- Take two large sheets of baking paper and place one of the balls of dough in the centre. Add the other sheet of baking paper on top and roll out until you have a rectangle of dough 5 mm thick. Repeat with two more sheets of baking paper and the remainder of the dough. Transfer one of the sheets of dough to the fridge.
- Use your cookie cutters of choice to cut out shapes from the dough and remove the excess trimmings, leaving the shapes on the paper. Re roll and repeat until you have used up all the dough. If you need to move the cookies, dust a flat spatula or large knife in flour and use it to lift them. If you want to use the ornaments as decorations, use a cake skewer to make a 2 mm size hole in the cookie prior to baking. You can use this to thread string through.
- Bake the first batch of cookies for 20-25 minutes, until they are golden and firm to touch. Transfer to a wire rack to cool.
- Repeat with the remaining dough.