Spice biscuits

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This recipe for spice biscuits is inspired by a Philippa Sibley one I came across a few years ago.  I have tweaked and altered a few things, but nothing will change the amazing smell that will fill your kitchen if you make these.


225 gm softened butter
360 gm brown sugar
1½ tsp fine sea salt
340 gm plain flour, sieved
1 tsp ground mixed spice
Pinch of ground cloves
2 eggs, lightly whisked
180 gm roasted macadamias, coarsely chopped
200 gm good quality dark chocolate (I use one that is at least 50% cocoa solids), coarsely chopped
80 gm candied orange peel, coarsely chopped

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Beat butter in an electric mixer fitted with a paddle until pale.  This should take about 4-6 minutes. Then add sugar and salt, then add flour and spices and mix until combined.

Add eggs, stir to combine, then mix through remaining ingredients.  Spoon mixture onto a sheet of plastic wrap, roll away from you to form a cylinder, twist ends to seal and refrigerate for around an hour – until firm.
Preheat oven to 190C.  Remove plastic wrap from biscuit mixture, slice mixture into 1cm-thick slices and place on oven trays lined with baking paper.  Swap the baking trays halfway through cooking time, until golden (10-12 minutes).  Remove from the oven and allow to cool on a wire rack.
This recipe makes about 25 biscuits.  If by chance they aren’t all eaten at once, they will keep for 5-7 days when stored in an airtight container
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