This particular recipe I’m about to show you is originally from the Netherlands, and was given to me by a friend on my last visit. I had become quite addicted to them during my stay and she laughingly handed me the recipe before I left.
Although I’m not as big a biscuit-o-holic as Simon, I do know a good biscuit recipe when I see one and this is one of them.
- 1tsp Baking soda
- 125ml Hot water
- 113g Unsalted butter
- 400g Dark brown sugar
- 500g All-purpose flour
- 1tsp Salt
- 1tsp Ground cinnamon
- 1/2tsp Ground nutmeg
- If you’ve not heard of mace before it is the fine membrane that surrounds nutmeg, but it has a milder flavour. Now if you don’t fancy using this, you’ve got a number of options 1) you can simply leave the mace out or 2) you can substitute it for more cinnamon or nutmeg
- 1/2tsp Ground mace
- Pinch of ground cloves
- 80g Slivered almonds
- This recipe is not as long winded as you think; however as you’ll need to freeze your dough overnight don’t go switching on your oven until you are literally ready to begin cooking your biscuits.
- To make these biscuits, begin by stirring your baking soda and water together until your baking soda has dissolved.
- Next beat together your butter, brown sugar and this soda mixture until it is pale and fluffy. I generally use a fork to do this, but you can use an electric mixer if you want.
- In a separate bowl whisk your flour, salt and spices, then introduce them to your butter mixture. Keep stirring until thoroughly combined.
- Lastly stir in your almonds.
- Once you are happy with your dough, split it into 3 and shape them into logs. Wrap these tightly in cling film, then freeze until firm. 4 hours should be enough but you can leave them overnight.
- Begin preheating your oven to 180C/350F/Gas mark 4.
- Remove 1 of your dough logs from the freezer and whilst frozen, slice it into ¼ inch thick cookies and arrange on an ungreased baking tray.
- Pop these into your oven for 12-14 minutes, transfer to a cooling rack, then repeat with your other logs.