Makes: 60-80, Calories: 45-34

Ingredients:

• 100g unsalted butter.  751
• 250g dark Muscovado sugar. 1000
• 1 egg.  75
• 260g plain flour.  889
• ½ tsp baking powder
• ⅛ tsp salt
• 3-4 tsp speculaas spice mix...
• 8 parts cinnamon (2 tsp)
• 2 parts nutmeg (½ tsp)
• 2 parts ground cloves (½ tsp)
• 1 part white pepper (¼ tsp)
• 1 part ground ginger (¼ tsp)
• 1 part cardamom (¼ tsp)

Method:

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Line 2 large trays with parchment.
3. In large mixing bowl; Cream butter and sugar with wooden spoon.
4. Beat in egg until well combined.
5. In medium Pyrex bowl; Combine flour, baking powder, salt and spice mix.
6. Sift flour mix into wet ingredients.
7. Stir to form dough. Ball up. Rest in fridge for 1 hour in clingfilm.
8. Roll out to 3mm (green guide band). Use middle star cutter.
9. Arrange 15 per tray and bake for 10-11 mins until edges start to darken.

Calories = 2715

• 2715 / 80 = 34 (middle star cutter)
• 2715 / 60 = 45 (Xmas stamp cutter)

Tip: Biscuits should snap when broken.

Tip: Add ½ tsp bicarbonate of soda for a more brittle biscuit. Without it, the biscuits are more crunchy.

Tip: Dough loses snap the more it’s worked. Roll 3 times max.

Tip: If using silicone stamp/cutter, flour the stamp and rolled dough before each press. Stamp pattern first, then cut out round.

Tip: Billington's Muscovado leaves large undissolved sugar crystals in biscuits. Use Sainsbury's own instead.