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Spiced tree biscuits


Makes: 20-24
timePrep time: 10 mins
timeTotal time:
Spiced tree biscuits
Photographed by Martin Poole

Makes: 20-24
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
173Kcal
Fat
8gr
Saturates
5gr
Carbs
25gr
Sugars
13gr
Fibre
1gr
Protein
2gr
Salt
0.3gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

For the biscuits
  • 225g soft butter
  • 175g light brown soft sugar
  • 1 tbsp clear honey
  • 1 large egg
  • 350g plain flour, sifted, plus extra for rolling out
  • 1 tsp bicarbonate of soda
  • ½ tsp mixed spice
  • 1½ tsp ground cinnamon
To decorate
  • 125g icing sugar
  • 4 tsp freshly squeezed lemon juice
  • silver baubles and multicoloured sprinkles

Step by step

Get ahead
Chill the dough, wrapped in clingfilm, or freeze ready to defrost and bake. Store the biscuits in an airtight container
  1. In a food mixer, mix the butter, sugar and honey for a few minutes until pale and creamy. Add the egg and blend until combined. Add the flour, bicarbonate of soda and the spices, and mix until it forms a dough.
  2. Turn the dough out on to a lightly floured surface and knead gently. Divide in two. Roll out each piece of dough between two sheets of baking paper to about ½cm thick; chill for at least 1 hour until firm.
  3. Preheat the oven to 190°C, fan 170°C, gas 5. Line baking sheets with nonstick baking paper. Using all the dough, use cutters to stamp out festive shapes.
  4. Bake on the trays, in batches if necessary, for 10-12 minutes until golden; cool on a wire rack. As they are cooling, use a skewer to make a hole in each biscuit for threading through ribbon for hanging.
  5. When the biscuits have cooled completely, mix the icing sugar with the lemon juice to make a runny icing. Pipe or drizzle the icing on to the biscuits to decorate. Finish with silver baubles or multicoloured sprinkles and leave to set. Thread ribbons through the holes.

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