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    Iced Spice Biscuits

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    Iced Spice Biscuits

    • Vegetarian
    • Christmas
    • Preparation time: 20 minutes, plus at least 30 minutes chilling
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 1 hour to 1 hour 12 minutes 60 minutes 15 minutes

    Makes: about 20 biscuits


    • 150g unsalted butter, softened
    • 100g dark brown soft sugar
    • 1 medium egg, lightly beaten
    • 1 tbsp honey
    • 300g plain flour
    • 1 tsp ground mixed spice
    • ½ tsp ground cinnamon
    • Icing sugar, for dusting


    1. In a bowl, beat together the butter and sugar with an electric whisk until pale and creamy. Add the egg and honey, then sift in the flour and spices. Mix well to form a dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
    2. Preheat the oven to 190°C, gas mark 5 and line a baking sheet with greaseproof paper. Unwrap the dough and place between 2 clean sheets of clingfilm. Roll out to a 5mm thickness. Using letter-shaped cutters, cut out 20 shapes.
    3. Place the biscuits on the baking sheet and bake for 10-12 minutes until golden brown. Remove from the oven and leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar before serving. Store in an airtight container for up to 1 week.

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    To make into Christmas tree decorations, use star or tree shaped cutters and press out about 20 shapes. Bake as above, then remove the biscuits from the oven and make a small hole at the top of each one with a skewer before they firm up. Leave to cool, add icing if using, then thread ribbon or coloured string through the holes and knot to make a loop.

    To ice the biscuits, sift 200g of icing sugar into a bowl and stir in enough hot water (about 2 tablespoons) to make a smooth icing. Spread over the cooled biscuits. Sprinkle with crushed Waitrose Clear Fruits sweets to decorate and leave to set for 20 minutes.


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    4 stars