Friday, 23 October 2015

rainy day biscuits

Just as I was lifting the last tray of biscuits out of the oven, the rain started. The kitchen was warm and spice scented, thanks to the extra shake of nutmeg I'd added to the biscuit dough. William was keen to help - rolling and cutting the dough and putting the biscuits carefully on the baking tray. He floured the table and re-rolled the dough, pressing down on the cutters (gingerbread men were his favourite, hence the army of them) and chatting, chatting the whole time and how nice it was to spend those few minutes listening to him, guiding him when the dough stuck or when a head fell off and watching those as yet little hands deftly working and wondering would he remember the damp autumn afternoon with the grey skies and twirling leaves when we baked together.


Spice biscuits

125g softened butter
85g soft brown sugar
160g golden syrup
310g self raising flour, sifted
2 teaspoons ground ginger
1 teaspoon nutmeg/ cinnamon or both

Preheat the oven to 160C fan oven/ gas mark 4. Cream the soft butter and sugar in a bowl until light and fluffy. Add the golden syrup, flour and spices and mix to form a smooth dough. It will take a bit of mixing to bring it together into a ball. Then refrigerate the dough to firm up. Flour your work surface and roll out the dough to about 4mm thick and cut with your preferred cutters. Place onto baking trays lined with greaseproof paper and bake for about 8 minutes. Watch like a hawk - I got distracted and lit the fire, and some of mine were a little 'extra done' as a result!

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