I absolutely love baking all round the year but this autumn I’d got it into my head that I wanted to make some shortbread based biscuits, in the shapes of different leaves. So, I ordered myself a set of leaf shaped cookie cutters from amazon and got baking!
This recipe is really easy to make, but as it’s a shortbread biscuit the mixture can be quite crumbly as it’s just the butter than binds the mixture together. You can add any spices you want to the mix, I chose cinnamon and allspice which I thought were perfect for autumn. When you’re ready to roll out the dough onto a floured surface, try not to roll it out too thin which was my first mistake. I found that it actually worked better when it was slightly thicker as the biscuits kept their shape better and the dough wasn’t quite as fragile when you transfer the uncooked biscuits to a baking sheet.
If you’ve got any leftover dough at the end, I make it into a large circle about 2cm thick and lightly cut triangles into the mix, a bit more like a traditional shortbread before throwing it into the oven – waste not, want not!
Keep scrolling for the recipe!
Autumn Spiced Biscuits – The Recipe
140g butter (room temperature)
60g caster sugar
190g plain flour
1 tsp mixed spice
- Beat 140 grams of soft butter with 60 grams of caster sugar until you have a paste
- Sprinkle in 190 grams of plain flour, 1 tsp of cinnamon and 1tsp of mixed spice and stir until you have crumbs
- Then work with your hands until you have a soft paste/dough ball
- Roll out on a floured surface (about 1 cm thick) and cut up with cutters.
- Place on baking sheet and sprinkle with a little more sugar.
- Leave in fridge to cool while your oven preheats to 190 degrees.
- Bake for 15 mins or until the right colour.
- Cool before demolishing with a cup of tea