Cooking with the Bent Shed

Serving up the flavours

Oz el hanout bikkies

Ingredients



100 g unsalted butter, softened
165 g (¾ cup) caster sugar
90 g (¼ cup) golden syrup
60g g wholemeal flour
¼ tsp baking powder
3-4 tsps Oz el hanout
¼ tsp salt
260 g (1¾ cups) plain flour, sifted
1 egg

Equipment



Food processor with beater hook
Rolling pin
Biscuit cutter OR sharp knife
Airtight wrap for resting in the fridge
Baking trays

What to do




STEP 1
Place butter, sugar and golden syrup in the bowl of an electric mixer and beat until pale and creamy. Set aside.

STEP 2
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.

STEP 3
Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest; don’t worry if it still feels soft.

You can also roll the dough into a long roll and refrigerate in this shape, for slicing biscuits straight off when chilled.

Preheat oven to 180°C and line 2 large oven trays or 4 small ones with baking paper.

STEP 4
Roll out dough to about 5mm thick and cut into shapes, or cut 5mm thick slices from the roll.

Place biscuits on lined trays, leaving 3cm between each one.

STEP 5
Bake for 12 minutes, swapping trays halfway, or until golden.

STEP 6
Set aside to cool on a wire rack. Biscuits will keep in an airtight container for up to 1 week.

Serve with mulled wine, or tea/coffee.