Dutch Spiced Biscuit
Author: Gina @ The Passionate Pantry
Prep time:
Cook time:
Total time:
Serves: 20 small or 12 large biscuits plus 4 or 5 buttons
Ingredients
- 130g white spelt flour, or plain flour
- 60g light muscovado sugar, or brown sugar
- 1 ½ tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- ½ tsp ground coriander
- ½ tsp ground white pepper
- ½ tsp sea salt flakes
- 100g butter, must be soft/room temperature, cut into cubes
Instructions
- Preheat oven 180 degrees, fan forced, and line a large baking tray with baking paper
- Place dry ingredients into TM bowl and mix 6 seconds / speed 6
- Add butter and Knead for 30 to 40 seconds until a dough starts to form (should hold together when pressed between two fingers)
- Remove dough from bowl onto a silicon mat or baking paper and bring together into a flattened round shape
- Roll dough to 6mm thickness between two sheets of baking paper (use silicon mat if you have one to hold bottom sheet of paper in position while you roll)
- Cut into desired shapes, place onto baking tray allowing a little space between the biscuits for expansion (I use a thin spatula to pick up dough to place onto the tray)
- Continue to re-roll the dough until it is all used up (any leftover scrapes I roll together into a log, cut into even small pieces, roll into a ball, place onto tray, and press a fork into the top so they become “buttons”)
- Bake for 10 minutes, turn tray around and bake for a further 4 minutes or until the biscuits are nicely browned (they will be soft initially but will crisp up on cooling)
- Remove from oven, allow to cool for 10 minutes, then place onto cooling rack to cool completely before storing
- Keeps well for at least three weeks in a sealed container
Notes
The recipe doesn't make a huge amount and can definitely be doubled ... so I suggest you stick with this quantity first, and then double the recipe later if that is your preference.
These biscuits keep really well in a sealed container for up to three weeks.
RECIPE UPDATE March 2018:
I was in a rush today so I doubled the recipe (follow exactly the same process), and instead of rolling the dough out and cutting with a shape, it was quicker for me to use a tablespoon measure and roll that amount of dough in my hands into a ball (damped your hands every now and then with water to get a smooth finish), place onto the baking tray, and then press with a fork on the top ... similar to what you see in the pics with the leftover dough ... but they were bigger!
To be honest, I actually preferred the biscuits this way ... by doubling the recipe and using a tablespoon measure I got 26 biscuits, I baked them for a total of 18 minutes (10 minutes first, turn tray around and continue for a another 8 minutes) and they were simply perfect xo
These biscuits keep really well in a sealed container for up to three weeks.
RECIPE UPDATE March 2018:
I was in a rush today so I doubled the recipe (follow exactly the same process), and instead of rolling the dough out and cutting with a shape, it was quicker for me to use a tablespoon measure and roll that amount of dough in my hands into a ball (damped your hands every now and then with water to get a smooth finish), place onto the baking tray, and then press with a fork on the top ... similar to what you see in the pics with the leftover dough ... but they were bigger!
To be honest, I actually preferred the biscuits this way ... by doubling the recipe and using a tablespoon measure I got 26 biscuits, I baked them for a total of 18 minutes (10 minutes first, turn tray around and continue for a another 8 minutes) and they were simply perfect xo
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/dutch-spiced-biscuit/