Oz El Hanout bikkies
- Food processor with beater hook
- Rolling Pin
- Biscuit cutter OR sharp knife
- Airtight wrap for resting in fridge
- Baking trays
- 100 grams unsalted butter, softened
- 3/4 cup caster sugar (165 grams)
- 1/4 cup golden syrup (90 grams)
- 60 grams wholemeal flour
- 1 3/4 cups plain flour, sifted (260 grams)
- 1/4 tsp baking powder
- 4 tsp Oz El Hanout
- 1/4 tsp salt
- 1 egg
- Place butter, sugar and golden syrup in the bowl of an electric mixer and beat until pale and creamy. Set aside.
- Mix baking powder, spices, salt, plain flour, and wholemeal flour in a bowl until well combined.
- With the electric mixer on medium speed, add egg to butter mixture, beating until just combined.
- Gradually add flour mixture and beat until just combined. Don't over-beat, or you'll make the biscuits tough.
- If you're making sliced bikkies, roll into a tube or sausage shape. If you're rolling out and cutting into shapes, flatten into a disc.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest; don’t worry if it still feels soft.
- Preheat oven to 180°C and line 2 large oven trays or 4 small ones with baking paper.
- Roll out dough to about 5mm thick and cut into shapes, or cut 5mm thick slices from the roll.Thicker biscuits are chewier; thinner are crispy and more gingernut-like.
- Place biscuits on lined trays, leaving 3cm between each one.
- Bake for 12 minutes, swapping trays halfway, or until golden.
- Set aside to cool on a wire rack.