St Ncholas Day was 6 December – so I’m a little late in posting this recipe for these delicious spicy biscuits, traditionally made for that day. But they are also eaten anytime during the Christmas season.
They are so fragrant with Christmas spice, and they make perfect edible gifts. Making them really puts you in the Christmas mood too!
This recipe is based on one I found from the brilliant people at SBS television here in Australia. You really need to stamp designs on them, and I have a couple of heavy duty Nordic ware stamps. I also have a fabulous maamoul mold, a traditional Middle Eastern pastry and biscuit mold. You put biscuit dough inside the maamoul, then turn the dough out with a lovely imprint.
But you could just as easily use any biscuit cutters.
The recipe called for a mixture of Christmas spices but I used a St Nicholas Spekulaas spice mix from Gewürzhaus Spice House in Sydney. I have included the ingredients for the individual spices as well as the pre-prepared mix.
250g plain flour
1 teaspoon baking powder
150g firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon each of ground nutmeg, ginger and cardamom
(Or 1 tablespoon St Nicholas Spekulaas spice mix)
1/4 teaspoon salt
150g cold butter
Put the flour, baking powder, sugar, spices, salt and butter in a food processor and whiz until you have a mixture that resembles breadcrumbs.
Add a tablespoon of iced water and pulse until mixture just comes together. Do this carefully – don’t overmix!
The dough will be quite loose. Turn it out onto a board or bench top and bring together into a large ball. Wrap the ball in cling film and refrigerate for 30 minutes to firm the dough and make it easier to work with.
Preheat the oven to 170 degrees C. Line 2 baking trays with baking paper.
Remove the dough from the fridge. Roll the dough out – don’t go too thin or it will be hard to cut – and use any kind of biscuit cutter to stamp out shapes. Or if you have biscuit stamps or a maamoul mold use those!
Place the biscuits on the baking trays. Roll out any scraps of dough again and stamp out more shapes. Refrigerate the trays for 20 minutes to help the biscuits keep their shape.
Bake for about 20 minutes or until golden brown. These biscuits are quite soft in the middle so they won’t bake hard.
Once cool enough to handle, remove to a wire rack to cool completely. Store biscuits in an airtight container for a week, or you can freeze the biscuits too!