Here are two of our favourite biscuit recipes. At this time of the year we are turning our attention to gifts for Christmas and we think a biscuit tin full of these creations is a fabulous present, especially for teachers during the month of advent.
Spiced Ginger Biscuits
These spiced ginger biscuits are perfect for little people to get involved with.
- 100 g butter
- 225 g plain flour we use spelt flour
- 2 tsp baking powder
- 1 tsp bicarb
- 1.5 tablespoons of ground ginger
- 100 g caster sugar
- 4 tablespoons of golden syrup
Preheat the oven to 180 degrees and prepare two or three baking trays with a sheet of baking parchment
Melt the butter and golden syrup together (either in a large bowl in the microwave or in a pan on the hob).
Weigh out all the dry ingredients and combine with the melted butter & syrup until a paste forms.
Roll into equal sized balls (the size of table tennis balls).
Bake in the pre heated oven for 8-10 minutes then remove. Allow to cool slightly before transferring onto a cooling rack.
Top tip - double up this recipe as they won’t last long!
Orange & Cinnamon Viennese Whirls
These short & crumbly recipe are a great tea time treat, especially during the festive season. Sandwich together with double cream and orange curd for a little added decadence.
- 250 g soft butter
- 60 g icing sugar
- 250 g plain flour
- 50 g cornflour
- Zest of 2 oranges
- 2 teaspoons of ground cinnamon
- 150 ml Double cream (whipped)
- 5 tbsp Orange curd (optional)
Tip the very soft butter into the bowl of a stand mixer, add the icing sugar and beat for at least 3 minutes until really pale, soft and light. Add the cinnamon and orange zest and mix in.
Sift the flour and cornflour into the bowl. Add 1 tablespoon of the milk and mix until smooth and thoroughly combined. If the mixture looks a little stiff add a little more milk to loosen it. Spoon the mixture into one of the piping bags with a star nozzle and pipe even rounds onto the prepared baking sheets leaving a little space between each one to allow for spreading during cooking.
Chill the whirls in the fridge for 30 minutes. Preheat the oven to 170°C.
Bake on the middle shelf in the preheated oven for 10–12 minutes until firm and starting to turn golden brown at the edges. Leave to cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
Once they are cool whip the cream then ripple in the orange curd. Using a clean piping bag pipe the cream on one of the biscuits then sandwich with another. Enjoy!