The difference between a cookie and a biscuit is that a cookie is soft and gooey in consistency, whereas a biscuit is crispy, firm in texture, and will withstand brief immersion in a cup of tea. (US definitions be damned!) This basic recipe is for a Speculaas biscuit (a kind of Xmassy Euro-biscuit), but is generic enough to survive most kinds of creative tinkering.
Ingredients (work out your own Imperial conversions
here)
100g plain flour (wholemeal doesn't really work)
1 tsp cinnamon*
1/2 tsp ground ginger*
1/2 tsp freshly grated nutmeg*
1/2 tsp baking powder
1/2 tsp salt
50g soft brown muscovado sugar
1 tbsp milk
75g unsalted butter
Plus optional extras:
2 tsp candied peel OR
flaked almonds OR
chocolate chips OR
finely chopped walnuts OR
finely chopped sour cherries OR
finely chopped whatever-else-you-fancy.
* - essential for Speculaas, but remove these and replace with something more fitting if you're freestyling: a pinch of chilli powder if you're using chocolate, perhaps.
Method
1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
2. Measure out the flour, baking powder, and salt, adding the cinnamon, nutmeg and ginger if using, or more appropriate flavourings if not. Sift together into a mixing bowl. Add the sugar. If your muscovado has turned to a brick in the cupboard like mine always does, it's worth crumbling it a bit with your fingers before adding it into the flour mix.
3. Add the butter to the flour, and using your fingers, rub it into the flour mix until it becomes breadcrumby in texture. This is a bit like making other sorts of pastry, and it's an excellent toning exercise for your forearms.
4. This is the point where you add any optional extras such as flaked almonds, choc chips and so on. Next, add the milk and bring the mix together with a spoon until it forms a smooth dough.
5. Turn the dough out onto a floured surface and roll out to around 0.5cm in thickness, or slightly thinner. You'll realise if you've overdone the milk if your dough is sticky and difficult to roll. Just liberally flour your surface and your rolling pin and all will probably be well.
6. Using a cookie cutter (if you're showing the biscuits to people) or a knife (if they're just for you), cut out shapes or circles and place them onto the lined baking tray. Make sure you cut them to the size you want them, as they don't change size much during cooking. You could decorate the tops of the biscuits with almonds, or bits of walnut, or other frippery, if you wanted to at this stage.
7. Transfer to the oven and bake for 15–18 minutes, or until golden brown. They're better slightly overcooked than undercooked, so err on the side of crispiness. Let them cool on a wire rack, and serve with your choice of hot beverage. Eat them all at once, if you like. (I won't tell anyone.)
