Spiced Gingery Snappy Biscuits

I've never been very good at biscuits

I've never been very good at making biscuits. I've only really ever attempted them a handful of times, but they always end up either too floppy, or you can taste the floury/doughy yuckiness of undercooked baked goods. Or they burn. or the recipe was plain just tasteless ('cinnamon treats' were not the treat they had promised). This one, however I think worked out pretty well! They were supposed to snap- and they do. Crunchy, tasty, spicy sweet biscuits that were simple to make. I adapted the recipe from the Marks and Spencer's christmas book 2009.

Ingredients:

225g plain flour

165g dark soft brown sugar

2 tsp ground ginger

1 tsp cinnamon

1/4 tsp ground allspice

1 clove, smashed pretty finely

150g butter, chopped

1 egg yolk

Method:

-  Put everything except the yolk in to a food processor and blitz until crumbly. Add the yolk and pulse until combined.
- tip out on to a clean surface and bring together until a solid dough is formed (mine was really dry so took a while- be persistent). Once fully combined, knead until smooth: not for too long. Wrap in cling film and refrigerate for 30 mins.
- Cut in half and place one half on a sheet of foil or baking paper. Place another sheet on top and roll to a thickness of about 3mm. Repeat with the other half, then put both in the fridge for another 30.
- heat the oven to gas 4/180C. Line 2 baking sheets. Cut out shapes from the dough (I got around 24 by using a 6 cm plain cutter, but you could also use a ginger bread man or any other shape). Bake for 11 minutes then leave to cool on the trays.