Shortcrust Butter Biscuits

    Shortcrust Butter Biscuits

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    This is a Swedish shortcrust biscuit, originally called 'speculoos.' They are traditionally made in intricate moulds but can also be formed by hand.

    Serves: 12 

    • 3 cups (375g) plain flour
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground ginger
    • 1/8 teaspoon baking powder
    • 1/8 teaspoon salt
    • 225g butter, softened
    • 1 1/4 cups (275g) packed brown sugar
    • 1 egg
    • 1/2 cup sliced almonds

    Preparation:20min  ›  Cook:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours40min 

    1. In a medium-sized bowl, mix the flour with spices, baking powder and salt.
    2. In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
    3. Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
    4. Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mould, chill it as well.)
    5. Preheat oven to 180 degrees C and grease two baking trays.
    6. Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mould and lightly flour it. Using your fingers, press dough firmly into the mould. Trim any excess dough from the mould with a knife.
    7. Transfer the biscuits onto greased baking trays with a spatula, spacing about 3cm apart.
    8. Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil mould.
    9. Repeat process with remaining dough. When baking trays are full, bake biscuits for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.

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