Cinnamon Spice Biscuits

    Cinnamon Spice Biscuits

    (5)
    8hours35min


    5 people made this

    This recipe makes delicious egg-free biscuits redolent with cinnamon, cloves and nutmeg. They are easy to make and keep very well.

    Ingredients
    Serves: 18 

    • 3 1/2 cups (400g) plain flour
    • 3 teaspoons bicarb soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1 1/2 teaspoons ground cinnamon
    • 6 tablespoons copha
    • 1/4 cup white sugar
    • 1 cup molasses
    • 65ml buttermilk
    • 1 cup chopped walnuts
    • 2 cups raisins
    • 1/2 cup chopped mixed peel

    Directions
    Preparation:20min  ›  Cook:15min  ›  Extra time:8hours chilling  ›  Ready in:8hours35min 

    1. Sift together flour, bicarb soda, salt and the three spices then set aside. Mix until blended the copha, sugar, molasses and buttermilk. To this add the flour mixture, the walnuts, the raisins and peel. Mix until well combined.
    2. Turn dough onto a large sheet of greaseproof paper or foil. Shape into a roll 5cm in diameter. Wrap in the paper or foil and refrigerate for several hours or overnight (or even up to two weeks).
    3. About 15 minutes before baking time turn on oven and pre-heat to 180 degrees C. Grease baking trays.
    4. Slice chilled dough 1cm thick and place on greased baking tray. Bake about 15 minutes or until done.
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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (5)

    by
    17

    my daughter has allergies to eggs and nuts. this was still a very good cookie even when I omited the nuts.  -  26 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    13

    I made a variation of this over the holidays- basically I omitted the raisins because I forgot them on my shopping list. They came out wonderfully anyway. To add a touch more sweetness, without overdoing it, I put a simple sugar glaze on the top of each cookie. They came out quite nicely.  -  01 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    13

    An excellent, rich, old fashioned type recipe.  -  29 Feb 2004  (Review from Allrecipes USA and Canada)

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