Spice Biscuits Cookies Food

SPICED BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
• Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
• Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.

BRITISH SPICE BISCUITS (COOKIES)

Steps:

• Sift the flour, baking powder, spices and a pinch of salt together.
• Cream together the butter and sugar until pale and fluffy, then gradually beat in the egg.
• Add the dry ingredients and mix thoroughly. Add a tsp of cold water to bring the dough together if you need to.
• Press into a disc, wrap in clear wrap and chill for at least 30 minutes.
• Heat the oven to 356°F (180°C / gas mark 4).
• On a lightly floured surface, roll out the dough to the thickness of a coin and using cookie cutters, cut-out shapes. Prick tops lightly with a fork. Lift onto parchment-lined baking sheets or well-greased baking sheets.
• Bake for 15-20 minutes, or until pale golden in color.
• Leave to stand for a few minutes, then cool on a wire rack.
• If desired when cold, sandwich 2 biscuits together with jam, and drizzle light icing/glaze over tops.

SPICE BISCUITS (COOKIES)

Steps:

• Preheat oven to 180C (170C for fan ovens), 350F, gas mark 4 and grease a baking sheet or cookie sheet.
• Beat the softened butter with the caster sugar until light and fluffy.
• Add egg yolks and beat to combine.
• In a separate bowl, combine the flour, mixed spice and cinnamon and whisk (or sieve).
• Stir the spiced flour into the egg, butter and sugar mixture and knead lightly on a floured board to bring the dough together.
• Roll out dough to 0.5cm (quarter of an inch) thickness on a floured board or surface and cut out into 2 inch rounds or whatever shapes you desire; Do not reroll dough too many times or biscuits will be tough.
• Bake for 15 minutes or until very lightly browned at the edges then use a spatula to transfer biscuits to a wire rack to cool.
• Store in an airtight container to retain crispness.

SPECULOOS (BELGIAN SPICE COOKIES)

Steps:

• Preheat oven to 350°F.
• Sift together flour, spices, baking soda, baking powder and salt.
• In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
• Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
• Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
• Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
• Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
• Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

SPICE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
• Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

HONEY SPICE COOKIES

Steps:

• Preheat oven to 350.
• Cream together Brown Sugar and Butter.
• Slowly add the Honey, then the egg and mix well.
• Sift dry ingredients together and add to the creamed mixture.
• Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up.
• Bake for 7 minutes (cooking time may vary).
• Let cool or eat warm.

CHRISTMAS SPICED BISCUITS

Steps:

• preheat the oven to 190 degrees/ 180 degrees fan oven or gas mark 4
• sift the flour, salt, cinnamon, nutmeg, mixed spice,sugars and ground ginger to a large mixing bowl
• peel the chunk of ginger, then with a garlic press, press the ginger or cut the ginger finely, the add to the bowl
• melt together the golden syrup and butter
• allow to cool for 5-10 minutes before adding to the dry mixture, stir to make a dough ball
• wrap up and stiffen for 30 minutes
• after 30 minutes cut the dough into small chunks
• lightly cover the biscuits with the powder mix
• bake for 10 mins then allow to cool

REALLY NICE SPICE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, light brown sugar and dark brown sugar until smooth. Beat in the egg until well blended. Combine the flour, cinnamon, nutmeg and ginger; stir into the creamed mixture to form a stiff dough. Knead lightly in the bowl for a few turns. Shape dough into 25 small balls. Place balls 2 inches apart onto the prepared cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, or until golden.

CAKE MIX SPICE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cake mix, eggs, and oil together in a bowl to form a thick batter. Fold raisins and walnuts into the batter; drop by large spoonfuls onto a baking sheet.
• Bake in preheated oven until no longer moist on the tops, 9 to 12 minutes.

SPICE COOKIES

Steps:

• Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
• Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
• Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
• Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.

SUGAR AND SPICE COOKIES

Steps:

• Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
• Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
• Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SPICE SUGAR COOKIES

Steps:

• In a bowl cream the shortening with the brown sugar until the mixture is light and fluffy and stir in the egg and the molasses. Into another bowl sift together the flour, the baking soda, the cinnamon, the ginger, the cloves, and the salt, add the flour mixture in batches to the shortening mixture, and blend the dough well. Chill the dough, covered, for 1 hour.
• Roll level tablespoons of the dough into balls, dip one side of each ball into the granulated sugar, and arrange the balls, sugared sides up, about 3 inches apart on greased baking sheets. Bake the cookies in batches in the middle of a preheated 375°F. oven for 10 to 12 minutes, or until they are puffed and cracked on top. Transfer the cookies with a metal spatula to racks and let them cool.