- 60g Lurpak® Unsalted Butter
- 75g soft light brown sugar
- 2tsp ground cinnamon
- 2 tsp ground ginger
- 1 tbsp black treacle
- 2-3 tbsp milk
- 225g plain flour plus extra for dusting
- ½ tsp bicarbonate of soda
Christmas Biscuits with Cinnamon
Line 2 large baking sheets with baking paper and set aside.
In a large bowl, whisk together the Lurpak® Unsalted Butter and sugar. Beat until the mixture is light and fluffy. Stir in the cinnamon, ginger, treacle and milk. Beat until smooth and well combined.
Fold in the flour and bicarbonate of soda and beat with a wooden spoon until the mixture comes together.
Tip the mixture onto a lightly floured work surface and shape the dough into a ball and flatten. Wrap in cling film and chill the mixture for one hour.
Lightly flour the work surface again and roll out the dough until about 3mm thick. Using a cutter of your choice, cut out the biscuits and place onto the baking trays.
Return the biscuits to the fridge to chill for 30 minutes. Pre-heat the oven to 180°c / 160°c fan / gas mark 4.
Cook the biscuits for 10-12 minutes or until cooked. Remove the biscuits from the oven and leave to cool for 5 minutes. Transfer the biscuits to a cooling rack and leave to cool completely.
You can either dust the biscuits with icing sugar or decorate with runny icing.
If you want to hang the biscuits, make a hole with a skewer on top of each biscuit.
Add a pinch of ground cardamom and orange zest for a Scandinavian flavour.
Store biscuits in an airtight container to stop them from going soggy.