Crisp Spiced Biscuits

6 May 2015


  • 140g unsalted butter
  • 40g brown sugar
  • 115g caster sugar
  • 1-2 teaspoons Quatre Epice
  • 1 medium egg yolk
  • 30ml treacle
  • 150g plain flour
  • 1/4 teaspoon sea salt
  • raw sugar to coat
  • 1/2 teaspoon bicarbonate soda


  1. Beat butter, sugars together until light an fluffy
  2. Add yolk & treacle, mix well
  3. Sift flour bicarb, Quatre Epice & salt
  4. Add to cream mixture and mix well till combined
  5. Lay sheet of glad wrap on bench, form dough into a log 15cm long & 4cm on diameter, on top.
  6. Wrap tight in glad wrap, refrigerate for 30 minutes before slicing ( you can leave in freezer if you only want to use half the mixture and cook the rest at another time)
  7. Pre heat oven to 180C
  8. Cut into 5mm slices, put sugar into bowl to dip slices
  9. Place on lined baking tray sugar side up, space well apart. Bake for 8-10minutes or until dark golden
  10. Leave to cool for 5 minutes, transfer to wire rack to cool

Note: The buscuits will spread far ensure you allow plenty of space

Can be served with ice-cream as a dessert


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